Corn Salad With Mango and Halloumi
Updated July 26, 2021
David Malosh for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
FOR THE VINAIGRETTE
3 tablespoons extra-virgin olive oil
2 tablespoons apple cider vinegar
½ teaspoon granulated sugar
½ teaspoon kosher salt, plus more as needed
¼ teaspoon ground cumin
¼ teaspoon smoked paprika
Black pepper
FOR THE SALAD
3 ears of corn, husks removed
2 (8-ounce) blocks halloumi cheese, drained and cut into ¾-inch cubes
3 tablespoons extra-virgin olive oil
1 large just-ripe mango, peeled and cut into ¾-inch pieces
3 Persian or mini cucumbers (about ½ pound), unpeeled, cut into ½-inch pieces
¼ cup chopped mint leaves
¼ cup chopped cilantro
2 scallions, finely sliced
Kosher salt and black pepper
3 ounces pita chips, crumbled
Nutritional analysis per serving (4 servings)
62 grams carbs; 101 milligrams cholesterol; 756 calories; 23 grams monosaturated fat; 4 grams polyunsaturated fat; 18 grams saturated fat; 49 grams fat; 7 grams fiber; 1486 milligrams sodium; 24 grams protein; 21 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To make the vinaigrette, place the olive oil, vinegar, sugar, salt, cumin and smoked paprika in a large bowl and whisk until combined. Taste, and season with pepper and also more salt if needed.
- Step 2
To prepare the salad, place the ears of corn on a sheet pan and drizzle with olive oil, massaging to coat.
- Step 3
Heat a medium (10-inch) skillet over medium-high. When hot, add the corn and allow to cook for 2 to 3 minutes on each side, so they char. (The ears don’t need to be completely blackened, just parts of them.) Set aside. When cool enough to handle, use a sharp knife to cut the corn from the ears and add to the bowl with the vinaigrette. When the pan has cooled, wipe it out.
- Step 4
Pat the halloumi cheese with a kitchen towel to remove excess moisture. Heat the same pan you used for the corn over medium-high. When hot, drizzle with 1 tablespoon olive oil, then add the halloumi pieces and cook for 30 to 60 seconds on each side, turning frequently, until they are golden on all sides. Transfer to the bowl with the corn.
- Step 5
To the bowl, add the mango, cucumbers, mint, cilantro and scallions and toss to combine. Taste and add salt and black pepper to your liking. When you are ready to serve, top with pita chips and toss gently.
Private Notes
Comments
Will definitely try this, but will skip the messy oiling of the corn on the sheet pan. My go-to approach for this component is just to put the shucked ears on a searing hot cast iron griddle or pan, and flip them around every few minutes till there are enough nice blackened parts.
Was craving something a little spicier and thought of how mangos and corn are served on the streets Mexico doused in lime, chile powder, and more. So I subbed a whole lime in for the vinegar (more than doubling the dressing), doubled the cilantro/dropped the mint, and as the pièce de résistance, topped the whole salad with crumbled spicy Takis instead of pita chips. (Takis are like the Lays potato chips of Mexico, but made with corn and available in spice levels from mild to “fuego”) ¡DELICIOSO!
Given it’s Peach season here in the NE I’m gonna swap out the mango. Can’t wait sounds yummy!
I used paneer as Haloumi is not available in India. I also had an afterthought. Fried tofu. All good 😋
@Vanessa Trader Joe's fire-roasted corn is my favorite
Mangos are so good right now I knew I had to make this salad! Used frozen corn and just browned it a bit on the same pan as cooking everything else. I had never made halloumi before but tasted so great! Also added shrimp to make more of a meal. Gonna keep the halloumi separate so I can reheat it for leftovers.