Shrimp Rice Bowl

Cook white rice according to package instructions.

Season shrimp with salt, pepper, and a bit of olive oil.

Heat a pan over medium-high heat and cook shrimp until pink and opaque, about 2-3 minutes per side.

In the same pan, sauté corn kernels until lightly charred.

Assemble bowls: divide rice, top with shrimp, sautéed corn, halved cherry tomatoes, and sprinkle with chopped green onions.

Serve warm with an optional drizzle of soy sauce or fresh lime juice.