If you’re looking for a fresh and exciting dish, this Charred Corn and Halloumi Salad with Balsamic is just the thing. It brings together smoky flavors with creamy halloumi, making it a treat for the taste buds!
Reduces cooking time by grilling corn and halloumi together, limits heavy sauces, and provides a fresh, easy salad for summer lunches and weeknight dinners.
I created this salad to find something healthy and satisfying that wouldn’t spike my blood sugar. I wanted a dish my family could enjoy, too, especially since they have to avoid gluten. It can be tough to meet everyone’s needs, but this salad does just that.
This recipe comes together quickly, taking only 20 minutes to prep and 25 minutes to cook. It uses fresh, seasonal ingredients that are not only good for you but also bursting with flavor, so you won’t end up with a bland salad. Plus, who doesn’t love a little char on their veggies?
If you love a little something sweet with your salads, you’ll want to try this Lobster Grilled Cheese recipe for a real treat!
Table of contents
Why You Will Love This Recipe
- Flavor Explosion : The charred corn adds a smoky touch, while the creamy halloumi and fresh flavors of basil and lime brighten up every bite.
- Easy Prep : You can whip this up quickly, making it a fantastic option when you want something tasty without spending hours in the kitchen.
- Fresh Ingredients : This salad shines with seasonal produce, so you know you’re getting the best flavors summer has to offer, plus it’s nutrient-rich.
- Leftovers Made Simple : Enjoy leftovers for up to three days. Just add avocado just before serving to keep things fresh and vibrant.
Grilled Corn and Halloumi Salad
- Prep Time: 20 minutes
- Cool Time:
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 - 6 servings 1x
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A fresh and delicious grilled corn and halloumi salad with a tangy dressing, perfect for a light meal or side dish.
Ingredients
- 8.8 ounces halloumi cheese, sliced 1cm thick
- 4 avocados, peeled and diced
- 4 ears corn, shucked
- 2 tablespoons olive oil
- 1/21/2 teaspoon kosher salt
- 1/41/2 teaspoon fresh ground black pepper
- Juice of 2 limes
- 1/2 cup cilantro, roughly chopped
Instructions
- Grill the Corn: Start by tossing the corn on the grill, letting it roast until it is beautifully charred and fragrant, about 10-15 minutes. You want to see lovely grill marks forming. Just keep an eye on it, as leaving it too long can make it tough and chewy.
- Grill the Halloumi: Next, place the halloumi slices on the grill. Grill for about 2-3 minutes on each side, flipping gently. You will know it is ready to flip when the cheese gets a nice golden brown on one side and starts to become melty.
- Assemble the Salad: Once everything is grilled, slice the corn off the cob and toss it with the halloumi in a bowl. Let the warmth of the corn slightly soften the cheese. Mix gently to avoid breaking the halloumi into tiny pieces.
- Add the Dressing: Drizzle your balsamic vinaigrette over the salad and toss lightly. Aim for a nice glossy coating on the corn and cheese. Overdoing it can make the salad soggy, so start with a little and add more if needed.
- Finish with Avocado: Finally, chop up some avocado and fold it into the salad. The avocado adds creaminess that pairs beautifully with the grilled flavors. Take care when mixing, as you do not want to mash the avocado too much.
Notes
- Storage Tips: Best served fresh; leftovers last up to three days in an airtight container. Add avocado just before serving to prevent browning.
- Expert Tips: If halloumi is not getting the lovely grill marks, preheating the grill thoroughly is key. Ensure not to move the cheese too soon to allow for a proper sear.
- When corn feels chewy, grill it a bit longer and rotate the ears regularly for even cooking.
- If the salad is too salty after adding halloumi, balance with more lime juice or additional avocado.
- Reheating Instructions: Not applicable; best enjoyed fresh.
- Serving Suggestions: Serve alongside grilled chicken or fish. Pair with crusty bread for a light meal. Add a sprinkle of nuts for extra crunch.
- Recipe Variations: Add cherry tomatoes for extra sweetness. Include a handful of arugula for peppery flavor. Drizzle with balsamic glaze for added depth.
- Ingredient Notes: Halloumi cheese gives the salad a grilled taste and nice chewy texture; look for a firm texture when purchasing.
- Choose ripe avocados; gently squeeze to check for softness.
- Select fresh corn with bright green husks and plump kernels for the best flavor.
- For alternatives, feta cheese or Indian cottage cheese (paneer) may be used instead of halloumi. Lemon juice can substitute lime juice and fresh parsley can replace cilantro. For frozen corn, pan-fry kernels instead of grilling.
Nutrition
- Serving Size: 1 serving
- Calories: 582
- Sugar: 2g
- Sodium: 1054mg
- Fat: 52g
- Saturated Fat: 16g
- Unsaturated Fat: null
- Trans Fat: null
- Carbohydrates: 18g
- Fiber: 14g
- Protein: 18g
- Cholesterol: null
Ingredient Notes
- Halloumi cheese: This gives the salad that awesome grilled taste and a nice chewy texture. Look for a good quality cheese with a nice firm texture when you shop.
- Avocados: They add creaminess and a buttery feel to the salad. Go for ripe ones; just give them a gentle squeeze to check for softness.
- Corn: Fresh corn really brings that sweet and smoky flavor when grilled. Look for ears with bright green husks and plump kernels for the best taste.
- Olive oil: It adds richness and helps with grilling the corn and halloumi. Use a good extra-virgin olive oil for a nice depth of flavor.
- Fresh ground black pepper: This will give a touch of warmth and spice. Grinding it fresh makes all the difference, so try it if you can!
- Lime juice: The acidity brightens everything up and balances the richness from the cheese and avocado. Fresh limes have the best zing, so always choose those over bottled juice!
- Cilantro: This herb adds a fresh burst of flavor. Make sure to chop it roughly to maintain its lively essence. If you’re not a fan, parsley works too!
Recipe Tips
- If halloumi isn’t getting those lovely grill marks, preheating the grill thoroughly is key. Give the cheese time to sear without moving it too soon.
- When your corn feels chewy, try grilling it a bit longer. Rotating the ears regularly helps achieve that tender, delicious texture.
- If you find the salad too salty after adding halloumi, a touch more lime juice or extra avocado can mellow the flavor nicely.
- For a better citrus kick, feel free to adjust the lime juice according to your taste preference. Freshness can make all the difference.
- When storing leftovers, wrap the salad tightly in plastic to keep the avocado from browning and maintain its vibrant color.
Serving Suggestions
Serve this charred corn and halloumi salad alongside grilled chicken or fish for a satisfying meal. Pair it with crusty bread for a light option during summer BBQs or picnics.
This salad works well in various recipes such as grain bowls, or as a topping for tacos or wraps. Use it as a filling for stuffed peppers or mix it into pasta salads for added flavor.
Drizzle a balsamic glaze over the salad for extra depth and richness. A squeeze of fresh lemon juice adds brightness and complements the ingredients nicely.
Recipe variations
- You can use feta cheese instead of halloumi for a tangy twist in this salad.
- Add 1 tablespoon of honey and 1 tablespoon of balsamic vinegar for a sweeter mix of flavors.
- Either include cherry tomatoes for a refreshing sweetness or toss in arugula for a lovely peppery bite.
- If preparing for a larger group, double the corn to 8 ears and use 1.6 ounces of halloumi cheese.
Save This Recipe!
How to Store?
To keep your grilled corn and halloumi salad fresh, follow these storage tips:
Airtight Container: Store leftovers in an airtight container. Keeps well in the refrigerator for up to 3 days.
Refrigeration: If needed, place the salad in the fridge covered tightly with plastic wrap. This prevents avocado browning.
Freezing: Freeze leftovers in a freezer bag. Good for up to 2 months. Thaw in the refrigerator before serving.
Other Recipes You’ll Love
- Red Lobster Stuffed Mushrooms
- Crab Stuffed Portobello Mushrooms
- Sausage Balls with Red Lobster Biscuits
- Red Lobster Cheddar Bay Biscuits
If you enjoyed this Charred Corn and Halloumi Salad with Balsamic or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
