Fresh Corn with Shrimp and Cherry Tomatoes

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Photo: Susie Cushner
Recipe from Real Simple

Order the shrimp ahead of time and ask your fish dealer to peel and devein it for you--it's usually free or only costs a fraction more.


  • 4 tablespoons olive oil
  • 6 cups corn kernels, cut from 6 medium ears
  • 1 pound medium shrimp, peeled and deveined
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 2 cups cherry tomato halves (or 2 medium tomatoes, seeded and diced)
  • 1 cup thinly sliced scallions
  • 1/2 cup chopped fresh cilantro leaves


  1. Heat 3 tablespoons of the oil in a large, nonstick skillet over medium heat. Add corn and cook, covered, 5 minutes, stirring occasionally. Add shrimp and cook just until shrimp turns pink, about 3 minutes. Remove from heat and transfer to a large bowl. Allow to cool slightly. Whisk together remaining tablespoon of oil with lemon juice and vinegar; and salt and freshly ground pepper to taste. Drizzle over corn and shrimp and toss with tomatoes, scallions, and cilantro leaves. Serve at room temperature or chilled.
Susan Quick,
August 2000

Nutritional Information

  • Calcium: 38mg
  • Calories: 244
  • Calories from fat: 0%
  • Carbohydrate: 28g
  • Cholesterol: 96mg
  • Fat: 10g
  • Fiber: 5g
  • Iron: 3mg
  • Protein: 15mg
  • Saturated fat: 1g
  • Sodium: 135mg