Halloumi With Corn, Cherry Tomatoes and Basil

Name: Halloumi With Corn, Cherry Tomatoes and Basil
Total time: 25 min
Yield: 2 to 3 servings
Ingredients: 4 tablespoons extra-virgin olive oil, more as needed; 12 to 14 ounces halloumi cheese, diced into 1-inch cubes and patted dry; 2 cups corn kernels, fresh or frozen and thawed (from 2 to 3 ears of corn); 2 cups halved cherry tomatoes; 1 jalapeño, seeded or not, thinly sliced; 1 teaspoon cumin seeds; 1 teaspoon kosher salt (Diamond Crystal), plus more to taste; 3/4 cup thinly sliced red onion; 1/2 cup chopped fresh basil, more as garnish; 1 lime, cut into wedges; Black pepper

By Melissa Clark

Published Aug. 18, 2021

Halloumi With Corn, Cherry Tomatoes and Basil — Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne.

Total Time: 25 minutes
Rating: 5(4,303)
Comments: Read comments

Seared cubes of halloumi get melty and soft on their insides and dark brown and a little crisp on the surface, making it almost impossible not to devour them all as they come out of the pan. But try to resist, because they’re even better tossed with a quick sauté of summer corn and tomatoes, seasoned with basil. Slivers of red onions, folded in raw at the end, add crunch and sweetness, while a squeeze of fresh lime makes everything tangy and fresh. Although this dish is at its most sublime made with fresh summer corn and ripe tomatoes, it’s nearly as good in winter made with frozen corn. Serve it for a light, meatless dinner or a substantial side dish with roasted or grilled chicken or fish.

Featured in: Celebrating Peak Summer

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Ingredients

Yield:2 to 3 servings

4tablespoons extra-virgin olive oil, more as needed
12 to 14ounces halloumi cheese, diced into 1-inch cubes and patted dry
2cups corn kernels, fresh or frozen and thawed (from 2 to 3 ears of corn)
2cups halved cherry tomatoes
1jalapeño, seeded or not, thinly sliced
1teaspoon cumin seeds
1teaspoon kosher salt (Diamond Crystal), plus more to taste
¾cup thinly sliced red onion
½cup chopped fresh basil, more as garnish
1lime, cut into wedges
Black pepper

Ingredient Substitution Guide

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Preparation

Step 1
In a large, preferably nonstick skillet, heat 2 tablespoons oil over medium-high until it thins out, about 20 seconds. Working in batches, add cheese in one layer, and cook until golden on one side, 1 to 2 minutes. Flip cheese and cook without moving until golden on the other side, about 1 minute longer. Transfer to a paper towel-lined plate and repeat with remaining cheese.
Step 2
Add remaining 2 tablespoons oil to the pan and heat it over medium-high. Add corn, tomatoes, jalapeño, cumin seeds and salt, and cook until corn and tomatoes have softened and everything looks juicy, about 5 to 10 minutes.
Step 3
Remove pan from the heat and stir in the browned cheese, sliced onion and basil. Squeeze a lime wedge or two over everything and season with more salt and lots of black pepper. Garnish with more basil and serve immediately.

Ratings

5 out of 5

4,303 user ratings

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Comments

David C Morris3 years ago

Since the cheese is sautéed only on two sides, how about cubing it after the sauté? Easier, no?

Paul3 years ago

This was delicious! Just note that halloumi can be cooked without the oil and you can avoid the mess and extra 28 grams of fat, so I skipped the oil for that part. Served next to white beans with pine nuts, thyme and onions. A great pairing.

Sandy3 years ago

Since halloumi comes in blocks, what I do is cut the block into 1/2 or 3/4 inch slices, sauté the slices til crisp, then cube them.

Claire16 hours ago

Misread the instructions and ended up cooking the onions with the rest of the veggies. Delicious, and I’m guessing better than having them raw. Great summer side recipe!

CurryFavor1 day ago

This recipe is entirely comprised of my favorite summer ingredients, and anything by Melissa Clark is a winner in my book. Yum! I loved the basil, red onion, and cumin together. I couldn't get much color on my veggies on the stove, so I popped them in the broiler for several minutes to get a bit of browning (advantage of cooking with a cast iron). Seriously delicious.

Monica5 days ago

I replaced the halloumi with paneer and pickled the onions with balsamic vinegar. I also tried a version with roasted cauliflower with turmeric and chili. Mind blowing.

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