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By Doreen Colondres

This recipe is super tasty, refreshing and the next day will taste even better! Perfect for a picnic or a day at the beach, the entire family will love it!

I proudly designed this recipe for Dandy Farms, a passionate family of Florida farmers producing fresh corn and other veggies for more than 100 years.

What you need for a 6-8 family style portion:

  • 4 fresh corn on the cobs
  • 20-25 cooked/cleaned med shrimps, cut in 3 pieces
  • Juice of 3 lemons, to taste
  • 1/4 cup. extra virgin olive oil
  • 1 lb. cherry tomatoes, cut in half
  • 1/4 scallions, minced
  • 1/4 cilantro, minced
  • 1 serrano chile, chopped (remove seeds and veins)
  • Fresh garlic (optional)
  • Salt and pepper to taste

What you have to do:

  1. To clean the corn, remove the husk of the cobs and then rinse with water.
  2. Using a knife, gently remove the corn kernels and leave aside.
  3. On a medium bowl combine the shrimps, corn, lemon juice, olive oil, cilantro, scallions, tomatoes, chile, and season with salt and pepper to taste.
  4. Cover and refrigerate for at least an hour.
  5. Serve chill and enjoy.

Keep leftovers refrigerated, the next day will taste even better.

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