I hate corn on the cob. Let’s be clear, I adore fresh corn, but I require it be off the cob. Four years of braces left me with a horror of gnawing the delicious kernels off the cob. No discussion of typewriter or rotary style here, please let me grill my corn and slice it off the cob to happily consume with a fork.
I love this method of making polenta from fresh corn, but rarely do I approach a summer weekend with that much ambition. Summer begs for simplicity, just slice, assemble and eat. If you’ve been in my general vicinity over the last month you’ve seen this salad, heard about this salad or (for the lucky few) been fed this salad. Corn combines with other summer market favorites, cucumbers, tomatoes, scallions, jalapeno plus some grilled halloumi cheese.
It seems to be the summer of halloumi cheese, as evidenced by all the recipes I’ve saved and pinned. Halloumi is a salty cheese with a texture similar to mozzarella. Unlike mozzarella though, it can be grilled or fried, resulting in a golden crispy outside and a delicious soft interior. Plus it squeaks when you chew it. Trader Joe’s now carries halloumi, making recipes like this corn salad even more accessible.
Fresh Corn Salad with Halloumi Cheese
This salad is an excellent addition to any cookout or picnic you may attend this summer. It can be made ahead, and is good for several days in the fridge. Add beans or cooked grains for extra staying power to turn this salad into a meal.
- 4 ears of yellow corn, cooked and kernels cut off the cob
- 1 cucumber, chopped
- 1 bunch scallions, chopped
- 1 jalapeno, diced
- 1 pint cherry tomatoes, halved
- 1 package of halloumi cheese, sliced
- 1/4 cup olive oil
- juice of 2 limes
- salt and pepper to taste
- Cook the four ears of corn by your preferred method. Grilling works wonderfully, but you can also roast them in the oven, cook them in the microwave, or cut the raw kernels off the cob and cook them in a skillet with a little olive oil and butter.
- While cooking the corn, chop the cucumber, scallions, jalapeno and tomatoes.
- Place the slices of halloumi cheese in a dry skillet over medium high heat. Flip the cheese over once the bottom side has become golden brown, and cook until both sides of each slice of cheese are golden brown. Remove from skillet and set aside.
- When the corn is cooked, cut the kernels off the cob and combine with the other veggies and halloumi cheese.
- Dress the salad with olive oil, lime juice, and salt and pepper.