ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Fresh Corn with Shrimp and Cherry Tomatoes

Photo: Susie Cushner
Yield (serving size: serves 6 to 8)
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

Nutrition 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

How to Make It

  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.