Fresh Corn with Shrimp and Cherry Tomatoes

Fresh Corn with Shrimp and Cherry TomatoesRecipe
Photo: Susie Cushner
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.


(serving size: serves 6 to 8)

Recipe from

Real Simple

Nutritional Information

Calcium 38 mg
Calories 244
Caloriesfromfat 0 %
Carbohydrate 28 g
Cholesterol 96 mg
Fat 10 g
Fiber 5 g
Iron 3 mg
Protein 15 mg
Satfat 1 g
Sodium 135 mg


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


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.