Food & Cooking Recipes Salad Recipes Romaine Salad with Corn and Pepitas 2.9 (8) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 15 mins Servings: 4 Let this crunchy south-of-the-border salad give a boost to your dinner. Ingredients ⅓ cup pepitas (hulled pumpkin seeds) ½ cup reduced-fat sour cream 2 tablespoons white-wine vinegar ¼ teaspoon ground cumin Coarse salt and ground pepper 1 head romaine lettuce (about 1 pound), thinly sliced crosswise 1 cup frozen corn kernels, thawed ½ small red onion, thinly sliced Directions Preheat oven to 350 degrees. Place pepitas on a rimmed baking sheet, and toast until golden brown, 6 to 8 minutes. Set aside. In a large bowl, whisk together sour cream, vinegar, and cumin; season with salt and pepper. Add romaine, corn, onion, and pepitas. Toss to combine; season with salt and pepper. Print