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This vibrant grilled corn halloumi salad brings together the sweet smokiness of charred corn with the salty richness of grilled halloumi cheese. I created this dish when looking for a hearty yet refreshing summer meal that could stand on its own or complement a barbecue spread.
I first made this salad for a backyard gathering when temperatures hit 90 degrees and nobody wanted to eat anything heavy. It disappeared faster than any other dish on the table and has been my go to summer entertaining recipe ever since.
Ingredients
- Fresh corn on the cob: showcases summer sweetness and gets incredible flavor from charring
- Halloumi cheese: offers a salty protein element that holds its shape when grilled
- Cherry tomatoes: provide juicy bursts of acidity that balance the richness
- Cucumber: adds refreshing crunch and coolness to contrast the warm grilled elements
- Extra virgin olive oil: creates a light dressing base with fruity undertones
- Fresh lemon juice: brightens everything and ties the Mediterranean flavors together
Step-by-Step Instructions
- Prepare the Grill:
- Heat your grill to medium high around 400°F. Take time to thoroughly clean the grates and oil them lightly to prevent sticking. This preparation ensures beautiful grill marks and easy food release.
- Grill the Corn:
- Place corn directly on the clean grates and grill for 10 to 12 minutes, turning every 2 to 3 minutes. Look for a mix of golden and charred spots all around each ear. The kernels should be plump and slightly softened when done.
- Grill the Halloumi:
- Cut halloumi into half inch thick slices and place directly on the grill. Cook for just 2 to 3 minutes per side until you see golden brown grill marks and the cheese softens slightly but still holds its shape.
- Prepare Fresh Vegetables:
- While the grilled items cool slightly, chop cherry tomatoes into halves and dice cucumber into small uniform pieces. Place them in a large mixing bowl where you will assemble the final salad.
- Remove Corn Kernels:
- Stand each cooled corn cob vertically on a cutting board and carefully slice downward with a sharp knife to remove the kernels. Work your way around each cob and add all kernels to your mixing bowl.
- Assemble the Salad:
- Drizzle olive oil and fresh lemon juice over all vegetables in the bowl. Gently toss everything together to distribute the simple dressing evenly. Top with the still warm halloumi pieces just before serving.
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My absolute favorite part of this recipe is watching the halloumi transform on the grill. The first time I made this salad, my family gathered around the grill just to watch the cheese develop those beautiful golden marks without melting away. That moment of culinary magic makes this dish special every time.
Make Ahead Options
This salad components can be prepared up to 24 hours in advance for easy entertaining. Grill the corn and halloumi then refrigerate separately from the fresh vegetables. About 30 minutes before serving, bring the cheese to room temperature and assemble everything with the dressing. The halloumi texture is best when not refrigerated after grilling for too long.
Seasonal Adaptations
During cooler months when fresh corn might not be available, substitute frozen corn kernels that have been thawed and quickly charred in a hot cast iron skillet. Winter adaptations can include roasted sweet potatoes or butternut squash in place of corn for a heartier version that maintains the color and textural contrast.
Serving Suggestions
Serve this salad slightly warm or at room temperature for the best flavor experience. It pairs beautifully with grilled proteins like chicken or fish for a complete meal. For a stunning presentation, arrange the salad on a large platter with the halloumi pieces displayed prominently on top, garnished with fresh herbs like mint or basil which complement the Mediterranean flavor profile.
Common Queries
- → Can I prepare the corn ahead of time?
Yes, you can grill the corn in advance and store the kernels in the refrigerator for a day or two. Add them to the salad just before serving for freshness.
- → What other vegetables work well in this salad?
Roasted red peppers, diced avocado, or thinly sliced red onion complement the flavors and add more color to the salad.
- → How can I keep halloumi from sticking to the grill?
Lightly oil the grill grates and pat the halloumi slices dry before cooking. This helps achieve that golden crust without sticking.
- → Is there a substitute for halloumi?
If halloumi is unavailable, try grilling feta slabs, paneer, or firm tofu for a similar result.
- → What herbs pair well with this salad?
Fresh mint, basil, flat-leaf parsley, or dill add bright, aromatic notes and pair beautifully with the other ingredients.