Photo by: Photo: Susie Cushner

Fresh Corn with Shrimp and Cherry Tomatoes

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.

  • Yield: (serving size: serves 6 to 8)


  • none 4 tablespoons olive oil
  • none 6 cups corn kernels, cut from 6 medium ears
  • none 1 pound medium shrimp, peeled and deveined
  • none 2 tablespoons fresh lemon juice
  • none 1 tablespoon red wine vinegar
  • none 2 cups cherry tomato halves (or 2 medium tomatoes, seeded and diced)
  • none 1 cup thinly sliced scallions
  • none 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.

Nutritional Information

Amount per serving
  • Calcium: 38mg
  • Calories: 244none
  • Calories from fat: 0%
  • Carbohydrate: 28g
  • Cholesterol: 96mg
  • Fat: 10g
  • Fiber: 5g
  • Iron: 3mg
  • Protein: 15mg
  • Saturated fat: 1g
  • Sodium: 135mg

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Fresh Corn with Shrimp and Cherry Tomatoes Recipe