Fresh Corn With Shrimp and Cherry Tomatoes

Fresh Corn With Shrimp and Cherry Tomatoes
Susie Cushner
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Serves 6-8


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.
  2. Remove from heat and transfer to a large bowl. Allow to cool slightly.
  3. Whisk together remaining tablespoon of oil with lemon juice and vinegar; and salt and freshly ground pepper to taste.
  4. Drizzle over corn and shrimp and toss with tomatoes, scallions, and cilantro leaves. Serve at room temperature or chilled.
Susan Quick
July 2000

Nutritional Information

  • Per Serving
  • Calories 244
  • Calcium 38 mg
  • Carbohydrate 28 g
  • Cholesterol 96 mg
  • Fat 10 g
  • Fiber 5 g
  • Iron 3 mg
  • Protein 15 mg
  • Sat Fat 1 g
  • Sodium 135 mg
What does this mean? See Nutrition 101.

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