Halloumi With Corn, Cherry Tomatoes and Basil


  • 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


  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 and lots of black pepper. Garnish with more basil and serve immediately.