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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

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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. 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. 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

https://cooking.nytimes.com/recipes/1022461-halloumi-with-corn-cherry-tomatoes-and-basil?smid=ck-recipe-iOS-share