From RealSimple. I make this in huge batches and eat on it for days! It's so good on top of a little arugula with goat cheese. I sometimes use chicken and pine nuts instead of shrimp and pumpkin seeds--sort of sub out according to what I have around.

Ingredients

8 serv.

corn kernels (from 3 ears)↗2 cups
cherry tomatoes, quartered↗1 pint
small jicama, cut into thin strips (optional)↗1
peeled and deveined large cooked shrimp1 lb
shelled roasted pumpkin seeds1⁄2 cup
scallions, thinly sliced (white and light green parts)↗6 cup
fresh orange juice↗1⁄4 cup
fresh lime juice↗2 tablespoons
honey↗2 teaspoons
ground cumin↗1 teaspoon
olive oil↗1 tablespoon
kosher salt↗3⁄4 teaspoon
black pepper↗1⁄4 teaspoon

Step-by-step instructions

1
In a large bowl, combine the corn, tomatoes, jicama (if using), shrimp, pumpkin seeds, and scallions.
2
In a separate bowl, whisk together the orange and lime juices, honey, cumin, oil, salt, and pepper. Toss with the shrimp mixture.
3
It's good cold or at room temperature.

Source: food.com

Original recipe ↗

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