Shrimp and Corn Salad



  • 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
  • Directions

    In large bowl, combine corn, tomatoes, jicama (if using), shrimp, pumpkin seeds, and scallions. In separate bowl, whisk together orange and lime juices, honey, cumin, oil, salt, and pepper. Toss with shrimp mixture.
    * A jicama, jicama [hee-kuh-muh], is the large, edible, tuberous root of a tropical American plant of the legume family, eaten as a vegetable either raw or boiled. Also called a Mexican turnip.

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