Description
A fresh and delicious grilled corn and halloumi salad with a tangy dressing, perfect for a light meal or side dish.
Ingredients
Scale
- 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