Charred Corn and Halloumi Salad

There’s something magical about that first bite of something warm, smoky, and salty paired with a burst of fresh summer sweetness. That’s exactly what you get with this charred corn and halloumi salad. It’s the kind of dish that tastes like sunshine in a bowl—vibrant, hearty, and completely irresistible. With golden kernels of corn kissed by the grill, juicy cherry tomatoes, fragrant herbs, and crispy-edged halloumi cheese, every mouthful brings a new surprise.

Behind the Recipe

This salad was born from one of those late-summer afternoons where the grill was already fired up and the kitchen was full of fresh produce. Corn was at its peak, sweet and plump, and a block of halloumi was calling out from the fridge. Grilling both of them felt like a no-brainer. What started as a throw-it-together side dish turned into a household favorite that we now make year-round.

Recipe Origin or Trivia

Halloumi is a semi-hard, unripened cheese traditionally made from a mix of goat and sheep milk, and it hails from Cyprus. It’s known for its high melting point, which makes it ideal for grilling or pan-searing. When cooked, it develops a beautifully crisp golden crust while staying soft inside. Pairing it with charred corn is not traditional, but it’s a modern twist that bridges Mediterranean vibes with summery cookout flavors.

Why You’ll Love Charred Corn and Halloumi Salad

This salad is much more than it seems—it’s a recipe you’ll come back to again and again.

Versatile: Serve it warm, at room temperature, or even chilled—it works every time.

Budget-Friendly: A few humble ingredients come together to make something really special without breaking the bank.

Quick and Easy: No fancy techniques here—just grill, chop, toss, and serve.

Customizable: Add avocado, toss in arugula, or drizzle with a zesty vinaigrette. It’s easy to make it your own.

Crowd-Pleasing: The combo of smoky corn and crispy cheese always gets people asking for seconds.

Make-Ahead Friendly: Grill the ingredients ahead of time and assemble just before serving.

Great for Leftovers: Pop it in the fridge and enjoy it cold the next day—it’s just as delicious.

Chef’s Pro Tips for Perfect Results

Getting this dish just right is all about technique and timing. Here are a few pointers from my kitchen to yours:

• Make sure the corn gets a nice char without overcooking—this brings out its natural sweetness.
• Let the halloumi rest after grilling so it firms up slightly and holds its shape in the salad.
• Use a grill pan if you’re cooking indoors to get those same delicious sear marks.
• Slice the halloumi thick enough so it doesn’t fall apart during grilling.
• A splash of lemon juice or vinegar at the end lifts the whole dish.

Kitchen Tools You’ll Need

To keep things easy and mess-free, here’s what you’ll want to have on hand:

Grill or Grill Pan: For that essential charred flavor.

Sharp Knife: To cleanly cube the halloumi and slice vegetables.

Cutting Board: A sturdy surface to prep everything on.

Mixing Bowl: To toss everything together.

Tongs: Handy for flipping the halloumi and corn.

Ingredients in Charred Corn and Halloumi Salad

This recipe celebrates texture, contrast, and balance. Every ingredient has its role, and together, they sing.

1. Halloumi Cheese: 250 grams, sliced into thick pieces. This is the heart of the dish, offering saltiness and a chewy, golden sear.
2. Corn on the Cob: 4 ears, husked. Once grilled, the corn becomes smoky, sweet, and juicy.
3. Cherry Tomatoes: 1 cup, halved. Their bright acidity adds color and zing.
4. Fresh Parsley: ½ cup, finely chopped. For an herby lift.
5. Red Onion: ¼ cup, thinly sliced. Adds a sharp, tangy crunch.
6. Extra Virgin Olive Oil: 2 tablespoons. Used for drizzling and grilling.
7. Lemon Juice: 1 tablespoon. Brings brightness and balance.
8. Salt and Pepper: To taste. Essential seasoning to tie it all together.

Ingredient Substitutions

You can make this your own with a few swaps if needed:

Halloumi: Paneer or thick feta slices.

Corn: Frozen corn kernels, thawed and pan-seared.

Cherry Tomatoes: Diced heirloom or grape tomatoes.

Parsley: Fresh cilantro or basil.

Lemon Juice: Apple cider vinegar or white wine vinegar.

Ingredient Spotlight

Halloumi Cheese: A unique, brined cheese that doesn’t melt when heated. It gets crispy outside and gooey inside—perfect for grilling.

Corn: Fresh sweet corn, especially when charred, brings smoky depth and juicy texture that’s unmatched.

Instructions for Making Charred Corn and Halloumi Salad

This is a dish you’ll love making as much as eating. The process is simple, but the flavors are unforgettable.

1. Preheat Your Equipment: Fire up your grill or heat a grill pan over medium-high heat.
2. Combine Ingredients: In a large mixing bowl, add chopped parsley, halved cherry tomatoes, and thinly sliced red onion.
3. Prepare Your Cooking Vessel: Brush the corn and halloumi slices with olive oil to prevent sticking.
4. Assemble the Dish: Grill the corn until charred on all sides, then slice the kernels off. Grill halloumi slices until golden and crisp on each side.
5. Cook to Perfection: Let the grilled ingredients cool slightly, then combine them with the prepped veggies in the bowl.
6. Finishing Touches: Drizzle lemon juice over the salad and season with salt and pepper to taste.
7. Serve and Enjoy: Serve immediately or refrigerate for a chilled version.

Texture & Flavor Secrets

The magic here lies in contrast. You’ve got:

• Crispy, salty halloumi meeting sweet, juicy corn
• Fresh herbs adding brightness
• Tomatoes and red onion cutting through the richness
• A light lemon finish to tie it all together

Every bite is balanced yet bold.

Cooking Tips & Tricks

Before you jump in, keep these helpful tips in your apron pocket:

• Grill corn directly on the flame for extra charred bits.
• Don’t overcook the halloumi or it can get rubbery.
• Let ingredients cool slightly before mixing to avoid sogginess.
• Taste and adjust the seasoning at the very end.

What to Avoid

Even a simple salad like this has its pitfalls. Here’s what to watch out for:

• Over-grilling the halloumi can make it too dry.
• Cutting the cheese too thin will cause it to break apart on the grill.
• Skipping the lemon or vinegar will leave the flavors a bit flat.
• Adding too much salt, especially with salty halloumi.

Nutrition Facts

Servings: 4
Calories per serving: 310

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Make-Ahead and Storage Tips

This dish keeps surprisingly well. If you want to get ahead of the game, here’s how:

• Make-Ahead: Grill the corn and halloumi a day in advance, store them in airtight containers, and assemble when ready to serve.
• Storage: Keep leftovers in the fridge for up to 3 days.
• Reheating: Enjoy cold or gently warm in the microwave or skillet.

How to Serve Charred Corn and Halloumi Salad

This salad is a stunner on its own, but it also pairs beautifully with:

• Grilled chicken or fish
• Warm pita or flatbread
• A big glass of iced tea or lemonade
• As a topping for grain bowls

Creative Leftover Transformations

Don’t let those leftovers sit forgotten in the fridge. Try these:

• Wrap it up in a tortilla with some hummus.
• Toss with quinoa for a hearty grain bowl.
• Add it to scrambled eggs for a savory breakfast twist.

Additional Tips

A few extra touches can really elevate this dish:

• Finish with a drizzle of honey for a sweet-savory twist.
• Add a pinch of chili flakes for heat.
• Use smoked paprika in the olive oil for extra depth.

Make It a Showstopper

Presentation matters, especially with vibrant ingredients like these. Here’s how to make it pop:

• Serve in a wide, shallow bowl so the ingredients are spread out and colorful.
• Garnish with extra herbs and lemon zest.
• Add a final glug of olive oil right before serving for that glossy finish.

Variations to Try

Looking to change things up? Here are some fun takes:

• Mexican-Inspired: Add black beans, lime juice, and a sprinkle of cotija cheese.
• Green Boost: Toss in baby spinach or arugula.
• Fruity Twist: Mix in diced mango or peaches.
• Grain Bowl Style: Serve over farro or couscous.
• Spicy Version: Add jalapeños or chili oil.

FAQ’s

Q1: Can I use canned corn?

Yes, just make sure to drain it and sear it in a pan for some char.

Q2: Can I make this vegan?

You can swap halloumi for grilled tofu, though the texture and flavor will differ.

Q3: How do I keep halloumi from sticking to the grill?

Brush it with oil and use a clean, preheated grill or grill pan.

Q4: Can I make this salad in advance?

Yes, but for best texture, grill and assemble just before serving.

Q5: What does halloumi taste like?

It’s salty, a bit tangy, and has a chewy texture that crisps up beautifully when grilled.

Q6: Is this salad good cold?

Absolutely. It’s delicious warm or chilled.

Q7: Can I use dried herbs instead of fresh?

Fresh is best here, but in a pinch, use about one-third the amount of dried herbs.

Q8: What else can I serve this with?

It pairs well with grilled meats, flatbreads, or even as a topping for tacos.

Q9: Is this gluten-free?

Yes, the ingredients are naturally gluten-free.

Q10: Can I double this recipe?

Easily. Just grill more corn and halloumi and adjust seasoning accordingly.

Conclusion

Trust me, you’re going to love this charred corn and halloumi salad. It’s hearty, flavorful, and so easy to throw together whether it’s for a weeknight dinner or a summer cookout. Every bite is layered with texture, color, and that perfect mix of smoky and fresh. This one’s a total game-changer—and it’s worth every bite.

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