Fresh Corn With Shrimp and Cherry Tomatoes

shrimp-tomatoes
Photo by Susie Cushner
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4.0 stars based on 35 reviews
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  • Serves 6-8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 244 calories
    • Fat 10 g
    • Sat Fat 1 g
    • Cholesterol 96 mg
    • Sodium 135 mg
    • Protein 15 mg
    • Carbohydrate 28 g
    • Fiber 5 g
    • Iron 3 mg
    • Calcium 38 mg
  • July 2000

Ingredients

  1. Check 4 tablespoons olive oil
  2. Check 6 cups corn kernels, cut from 6 medium ears
  3. Check 1 pound medium shrimp, peeled and deveined
  4. Check 2 tablespoons fresh lemon juice
  5. Check 1 tablespoon red wine vinegar
  6. Check 2 cups cherry tomato halves (or 2 medium tomatoes, seeded and diced)
  7. Check 1 cup thinly sliced scallions
  8. Check 1/2 cup chopped fresh cilantro leaves

Directions

  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.