Shrimp and Corn Salad Recipe

Ingredients

• 2 cups fresh corn kernels (from 3 ears) or one 10-ounce package frozen corn, thawed
• 1 pint cherry tomatoes, quartered
• 1 small jicama*, cut into thin strips (optional)
• 1 lb. peeled and deveined large cooked shrimp
• 1/2 cup (3.5 ounces) shelled roasted pumpkin seeds
• 6 scallions (white and light green parts), thinly sliced
• 1/4 cup fresh orange juice
• 2 tablespoons fresh lime juice
• 2 teaspoons honey
• 1 teaspoon ground cumin
• 1 tablespoon olive oil
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper