tablespoons extra-virgin olive oil, more as needed
12 to 14
ounces halloumi cheese, diced into 1-inch cubes and patted dry
cups corn kernels, fresh or frozen and thawed (from 2 to 3 ears of corn)
cups halved cherry tomatoes
jalapeño, seeded or not, thinly sliced
teaspoon cumin seeds
teaspoon kosher salt (Diamond Crystal), plus more to taste
cup thinly sliced red onion
cup chopped fresh basil, more as garnish
lime, cut into wedges
- 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.
- 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.
- 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.