Grilled Corn and Halloumi Salad
Description:
This vibrant Grilled Corn and Halloumi Salad is the perfect mix of smoky, salty, and fresh flavors. Juicy grilled corn kernels, crispy golden halloumi, cherry tomatoes, cucumber, red onion, and fresh herbs are tossed in a zingy lemon dressing. It’s a colorful, satisfying side or light main perfect for summer lunches or BBQ spreads.
Time Required:
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Servings: 2–3 as a main, 4 as a side
Ingredients:
For the Salad:
2 ears of corn, husked
200g Halloumi cheese, sliced into 1 cm thick pieces
1 cup cherry tomatoes, halved
1 small cucumber, diced
¼ small red onion, thinly sliced
2 tbsp fresh parsley, chopped
2 tbsp fresh mint (optional), chopped
Olive oil, for brushing
For the Dressing:
2 tbsp extra virgin olive oil
1 tbsp lemon juice (or more to taste
1 tsp honey or maple syrup
½ tsp Dijon mustard (optional)
Salt and black pepper, to taste
Instructions:
Grill the corn:
Brush corn with a little olive oil and grill on a hot griddle or BBQ, turning occasionally until lightly charred (about 8–10 minutes). Let it cool slightly, then slice the kernels off the cob.
Grill the Halloumi:
While the corn cools, grill the halloumi slices in a dry nonstick pan or grill pan over medium-high heat for 1–2 minutes on each side until golden brown and crispy.
Make the dressing:
In a small bowl, whisk together olive oil, lemon juice, honey, Dijon (if using), salt, and pepper.
Assemble the salad:
In a large bowl, combine grilled corn kernels, cherry tomatoes, cucumber, red onion, parsley, and mint. Toss gently with the dressing.
Add halloumi:
Arrange grilled halloumi on top or gently fold into the salad.
Serve immediately, either warm or at room temperature.
Nutritional Info (Per Serving — based on 3 servings):
Nutrient Amount
Calories ~360 kcal
Protein ~16g
Carbohydrates ~22g
Sugars ~6g
Fat ~24g
Saturated Fat ~9g
Fiber ~3g
Sodium ~800mg
Vitamin C ~30% DV
Calcium ~30% DV
(Values are estimates and vary depending on exact brands and portion sizes.)
FAQ & Tips:
Q: Can I use canned or frozen corn?
A: Yes! If using canned corn, drain and dry it, then lightly sauté it in a pan for that grilled effect. Frozen corn can also be grilled straight from frozen after a quick rinse.
Q: What’s the best way to get Halloumi crispy?
A: Use a dry nonstick or cast-iron pan over medium-high heat. Make sure the slices aren’t too thick, and don’t overcrowd the pan.
Q: Can I make this salad ahead of time?
A: You can prep the veggies and dressing ahead. Grill the halloumi fresh for the best texture, or reheat briefly in a pan before serving.
Q: Is this salad good cold?
A: Yes! It tastes great at room temperature too, though halloumi is best warm.
Q: Can I make it vegan?
A: Substitute halloumi with grilled tofu or a plant-based halloumi-s
tyle cheese.