This is a perfect end-of-summer recipe when corn-on-the-cob is fresh and plentiful. I was having a bunch of friends over for lunch several weeks ago and I didn’t feel like grilling, so I made a couple of salads; this fresh corn with shrimp and cherry tomato salad and a chicken salad with apple and basil. They were both terrific!
I love shrimp, so when I made this recipe, I actually added two pounds of shrimp and the ratio seemed right if you’re a big shrimp fan. If you’re more of a corn fan, I’d only add a pound of shrimp as described in the recipe. In my opinion, using fresh corn added a lot to this recipe. It’s so naturally sweet and delicious. And the corn on Long Island was particularly good this year.
This is summer eating at its best.
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Fresh Corn with Shrimp and Cherry Tomatoes
From Real Simple
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
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.
Serves 6 to 8