Halloumi With Corn, Cherry Tomatoes and Basil
I made this dish while hosting some friends, and it was a hit. It’s packed with summer vegetables. We served it alongside grilled lamb chops and paired it with my 2022 Petite Sirah Red Blend, which made for a delicious meal.
Recipe by Melissa Clark for New York Times Cooking. Image by Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne.
Yields 2-3 servings | Total time: 25 minutes
INGREDIENTS
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
DIRECTIONS
Step 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.
Step 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.
Step 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 and lots of black pepper. Garnish with more basil and serve immediately. Pair it with the 2022 Petite Sirah Red Blend!
Recipe by Melissa Clark for New York Times Cooking. Image by Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne.
