Charred Corn and Halloumi Salad

published Jul 14, 2022
summer
Charred Corn and Halloumi Salad Recipe

From the sweet corn, salty halloumi cheese, and jammy pickled Peppadew peppers, this easy salad is a trifecta of flavors.

Serves3 to 4

Prep8 minutes to 10 minutes

Cook7 minutes to 10 minutes

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halloumi corn in a bowl
Credit: Photo: Chris Simpson; Food Styling: Greg Lofts; Prop Styling: Carla Gonzalez Hart

Sweet corn and melty cheese is a match made in salty-sweet heaven, but I wanted to try my hand at a slightly fresher take on this irresistible combo. In this salad you quickly cook corn on the cob, brown squeaky halloumi cheese, then add a few more light, bright flavor boosters. That’s it!

Adding pickled Peppadew peppers to the salad and the pepper brine to the dressing brings a zippy zing to the dish. Oh, and in case you thought I’d made a mistake, you don’t need to add salt to the salad; the briny halloumi cheese will take care of the seasoning on its own.

How to Serve Charred Corn and Halloumi Salad 

I encourage you to think of halloumi and sweet corn salad as an adjective. Once you adopt this mindset, you’re well on your way to a bounty of low-effort, a-maize-ing meals. Sure, you can serve it as a side, but that’s just the beginning of what this versatile combo can do.

  • Use it as a toast topper. Spoon it on toasted crusty bread, like a baguette or ciabatta.
  • Pile it into a pita pocket. It makes a great quick-and-easy lunch.
  • Toss it with pasta. Cook up your favorite pasta, then toss with the salad. The heat will cook the corn slightly and warm up the cheese. Or serve the same mixture cold as a pasta salad. If you go the pasta salad route, a short pasta is your best bet.
  • Spoon it on fish. Ignore the seafood-with-cheese debate and serve it with a nice piece of grilled halibut.
  • Add it to your Korean BBQ. Serve it as one of the many side dishes during an at-home Korean BBQ feast.
  • Bulk it up. Turn it into an even bigger salad by adding any vegetables lurking in your crisper drawer.
Credit: Photo: Chris Simpson; Food Styling: Greg Lofts; Prop Styling: Carla Gonzalez Hart

Charred Corn and Halloumi Salad Recipe

From the sweet corn, salty halloumi cheese, and jammy pickled Peppadew peppers, this easy salad is a trifecta of flavors.

Prep time 8 minutes to 10 minutes

Cook time 7 minutes to 10 minutes

Serves 3 to 4

Nutritional Info

Ingredients

  • 4 large ears

    fresh corn

  • Cooking spray or olive oil

  • 2 (about 8.8-ounce) blocks

    halloumi cheese

  • 1

    medium lemon

  • 2 tablespoon

    pickled peppadew peppers brine

  • 2 tablespoons

    plus 2 teaspoons olive oil, divided

  • 2 tablespoons

    honey

  • 16

    whole mild pickled peppadew peppers (about 3 ounces)

  • Salt

Instructions

  1. Heat a large frying pan over medium heat. Meanwhile, shuck 4 large ears corn. Coat all over with a thin layer of cooking spray or olive oil. Cut 2 (about 8.8-ounce) blocks halloumi cheese into 1/2-inch cubes.

  2. Place the corn in the pan and cook, turning the corn every minute or so, until the kernels darken in color and are charred in spots, 5 to 6 minutes total.

  3. Transfer to a large bowl and let cool slightly. Meanwhile, juice 1 medium lemon until you have 2 tablespoons. Place in a small bowl, add 2 tablespoons peppadew brine, 2 tablespoons of the olive oil, and 2 tablespoons honey, and whisk to combine.

  4. Cut the kernels off the cobs directly into the bowl. Tear 16 pickled peppadew peppers into rough, bite-sized pieces and add to the bowl.

  5. Wipe out the same frying pan. Add the remaining 2 teaspoons olive oil and heat over medium heat until shimmering. Cooking in batches if needed so as to not crowd the pan, add the halloumi and pan-fry until crisp and golden brown, 1 to 2 minutes per side. Transfer to the bowl with the corn and peppadews.

  6. Add the dressing and toss to combine. Taste and season with more lemon juice and salt as needed. Let sit for 5 minutes before serving.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.