Fresh Corn With Shrimp and Cherry Tomatoes

Fresh Corn With Shrimp and Cherry Tomatoes
Photo: Susie Cushner
Hands On Time:
10 mins
Total Time:
15 mins
6 to 8 serves -


  • 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.

Nutrition Facts (per serving)

244 Calories
10g Fat
28g Carbs
15mg Protein
Nutrition Facts
Calories 244
% Daily Value *
Total Fat 10g 13%
Saturated Fat 1g 5%
Cholesterol 96mg 32%
Sodium 135mg 6%
Total Carbohydrate 28g 10%
Protein 15g
Calcium 38mg 3%
Iron 3mg 17%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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