Ingredients
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12 to 14 ounces halloumi cheese, diced into 1-inch cubes and patted dry
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2 to 3 ears of fresh corn, cooked and removed from husk (you can also use defrosted frozen corn)
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2 cups cherry tomatoes, cut in half
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1/2 jalapeño, seeded or not, thinly sliced
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1 small red onion, thinly sliced
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½ cup chopped fresh basil, more as garnish
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1 lime, cut into wedges
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salt and pepper, to taste
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about 4 tablespoons olive oil for various parts
Directions
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1
Done
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In a large, preferably nonstick saute pan, heat 2 tablespoons oil over medium-high for about 20 seconds. |
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2
Done
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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. |
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3
Done
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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. |
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4
Done
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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. |
