Best Early Summer Corn Salad Recipe With Tomato & Halloumi Cheese Salads Vegetarian Vegetables Lunch Side Dishes Gluten-free Farm to Table Recipe Mediterranean Diet Recipes

Summer is here and I’m so exited for all the fun it brings, and for recipes like this easy corn and tomato salad with grilled halloumi. I saw my first glimpse of fresh ears of corn in the grocery store, but I used frozen corn in this recipe and it still turned out amazing. This summer corn salad recipe is delicious and easy. Our only regret is that we didn’t double it to have some leftovers!

To make this healthy salad recipe, you will need to gather the following ingredients: extra-virgin olive oil, halloumi cheese, corn kernels, cherry tomatoes, jalapeno, cumin seeds, red onion, salt, black pepper, fresh basil and a lime. The gluten-free ingredients cook up in a skillet in about 20 minutes.

Halloumi cheese is made with goat's milk or sheep's milk, and occasionally cow's milk. The cheese has a high melting point, which makes it perfect for grilling or frying.

This fresh, wholesome vegetarian salad is a lovely main coarse meatless dinner or as a side dish with your favorite protein. It's wonderful for lunch and as a meal-prep option.

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Cuisine: American
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4

Ingredients

• 4 tablespoons extra virgin olive oil, more as needed
• 12 ounces halloumi cheese, diced into 1/2-inch cubes and patted dry
• 2 cups corn kernels, fresh or frozen and thawed (about 2 to 3 ears of corn)
• 2 cups halved cherry tomatoes
• 1 jalapeno, thinly sliced (include the seeds if you like it HOT)
• 1 teaspoon cumin seeds
• 1 teaspoon kosher salt, plus more to taste
• 3/4 cup thinly sliced red onion
• 1/2 cup chopped fresh basil, plus more as garnish
• 1 lime, cut into wedges
• black pepper, to taste

Recipe Notes

• For an even heartier salad, add some quinoa, farro, couscous or your favorite grain.

• Store any leftover salad in an airtight container in the fridge.

Here's how to make it: 

1. Heat 2 tablespoons of olive oil on medium-high heat in a large skillet (nonstick is best). Add the cheese into the pan and cook until browned on one side, about 2 minutes.
2. Flip the cheese over to brown the other side. If needed, you can do this in small batches so as not to burn it. Place the cooked cheese on a paper towel on a plate.
3. Place the 2 more tablespoons of oil in the pan still on medium-high heat. Add your corn, jalapeno, tomatoes, half the onions, cumin seed and salt. Cook for 6 to 9 minutes, or until the tomatoes are soft.
4. Turn off the heat and add the rest of the onions, cheese and basil. Squeeze a bit of lime juice from your wedges and add black pepper and more salt, if desired.
5. Add the cheese back to the pan and stir.
6. Sprinkle with more basil and serve warm and enjoy!

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