Halloumi With Corn, Cherry Tomatoes And Basil

12 to 14 ounces halloumi cheese, diced into 1-inch cubes and patted dry

2 to 3 ears of fresh corn, cooked and removed from husk (you can also use defrosted frozen corn)

2 cups cherry tomatoes, cut in half

½ jalapeño, seeded or not, thinly sliced

1 small red onion, thinly sliced

½ cup chopped fresh basil, more as garnish

1 lime, cut into wedges

Salt and pepper, to taste

About 4 tablespoons olive oil for various parts

In a large, preferably nonstick saute pan, heat 2 tablespoons oil over medium-high for 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.
Add remaining 2 tablespoons oil to the pan and heat it over medium-high, add corn, onion and jalapeño, along with a sprinkle of salt, and cook until corn has softened, about 5 minutes. Add the tomatoes and cook for another 3-5 minutes until tomatoes are just slightly soft. Taste and add more salt as needed.
In a medium bowl, add cheese, corn & tomato mixture and gently toss. Add the basil and 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.

Course🍤Appetizer

Diets🥕Vegetarian🌾Gluten-free...

Category🥗Salad

CuisineMediterranean

Occasions🧺PicnicsSummer Gatherings

Season☀️Summer

DifficultyEasy ⏰ 20m