Food Recipes Fresh Corn With Shrimp and Cherry Tomatoes 3.8 (46) Add your rating & review By Susan Quick Susan Quick Susan "Susie" Quick is an author of three cookbooks, including Quick Simple Food. Susan is also a former food editor and stylist at Real Simple. Her recipes and writing have been featured in Glamour, Bon Appétit, O, The Oprah Magazine, and other publications. Highlights: * Author of three cookbooks * Founding food editor and stylist for Real Simple * Food writer and editor for various magazines * Runs a non-profit sustainable vegetable farm in Kentucky Real Simple's Editorial Guidelines Updated on August 29, 2014 Print Rate It Share Share Tweet Pin Email Photo: Susie Cushner Hands On Time: 10 mins Total Time: 15 mins Yield: 6 to 8 serves - Jump to Nutrition Facts Ingredients 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 Directions 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. Rate it Print Nutrition Facts (per serving) 244 Calories 10g Fat 28g Carbs 15mg Protein Show Full Nutrition Label Hide Full Nutrition Label 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.