Tomato-Garlic Shrimp Over Creamy Corn

Ingredients
3 ears fresh corn
1 small onion, finely chopped
2 medium tomatoes, coarsely chopped
3 tablespoons olive oil, divided
1/4 teaspoon kosher salt
1/4 teaspoon pepper
1/2 cup sour cream
3 oz queso fresco (or ricotta) cheese
1 lb jumbo, peeled/deveined shrimp (tails off)
1/2 teaspoon roasted garlic/herb seasoning
2 tablespoons lemon herb finishing butter

Prep
Slice corn from cobs (3 cups).
Chop onion and tomatoes.
Steps
Preheat large sauté pan on medium-high 2-3 minutes. Place 1 tablespoon oil in pan, then add onions, salt, and pepper; cook and stir 2-3 minutes or until tender. Stir in corn; cook 2-3 minutes or until corn is tender.
Transfer mixture to food processor (or blender); add sour cream and cheese, then blend until smooth.
Heat same pan on medium-high 1-2 minutes. Place remaining 2 tablespoons oil in pan, then add shrimp and garlic/herb seasoning; cook and stir 3-4 minutes or just until shrimp turn pink and opaque.
Remove pan from heat; stir in butter until melted. Serve shrimp over creamy corn; top with tomatoes. Serve.
CALORIES (per 1/4 recipe) 420kcal; FAT 26g; CHOL 225mg; SODIUM 1190mg; CARB 21g; FIBER 3g; PROTEIN 27g; VIT A 30%; VIT C 25%; CALC 25%; IRON 8%

Source- Publix