Halloumi With Corn, Cherry Tomatoes and Basil

By Melissa Clark

Published August 17, 2021

  • Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 1
Total Time
25 minutes
Rating
5(6,061)
Comments
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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

  • 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

  • ¾ cup thinly sliced red onion

  • ½ cup chopped fresh basil, more as garnish

  • 1 lime, cut into wedges

  • Black pepper

Ingredient Substitution Guide
Nutritional analysis per serving (2 to 3 servings)

40 grams carbs; 109 milligrams cholesterol; 638 calories; 19 grams monosaturated fat; 3 grams polyunsaturated fat; 19 grams saturated fat; 46 grams fat; 6 grams fiber; 1414 milligrams sodium; 23 grams protein; 8 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

  1. 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.

  2. 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.

  3. 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.

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Ratings

5 out of 5
6,061 user ratings
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Comments

Sandy

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.

Paul

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.

David C Morris

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

George Johnson

Be careful with adding extra salt! Halloumi brings more than enough by itself.

Mari

I'm not sure what purpose the cumin seeds serve. The flavor seems too strong. Oh, na dif you cna grill the halloumi, that is great

zoya

There is absolutely no need for using oil to crisp halloumi cheese. Using a nonstick pan get it hot put the cheese first it’ll give off some liquid which will evaporate and then it crisps.

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