- Calcium 38mg
- Calories 244
- Caloriesfromfat 0%
- Carbohydrate 28g
- Cholesterol 96mg
- Fat 10g
- Fiber 5g
- Iron 3mg
- Protein 15mg
- Satfat 1g
- Sodium 135mg
Fresh Corn with Shrimp and Cherry Tomatoes
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.
How to Make It
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.
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