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    Seared Halloumi with Corn Salsa and Basil

    clock-icon25 minutes
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    Pixicook editorial team

    A vibrant dish featuring crispy seared halloumi cheese paired with a fresh and flavorful corn salsa, accented with basil.

    Ingredients for Seared Halloumi with Corn Salsa and Basil

    units in
    USchevron
    units in
    USchevron
    serves
    3 peoplechevron
    serves
    3 peoplechevron

    Extra Virgin Olive Oil

    tablespoons

    Substitute chevron-down

    Halloumi Cheese, diced into 1-inch cubes, patted dry

    0 oz

    Substitute chevron-down

    Corn Kernels, fresh or frozen and thawed

    cups

    Substitute chevron-down

    Cherry Tomatoes, halved

    cups

    Substitute chevron-down

    Jalapeño, seeded or not, thinly sliced

    each

    Substitute chevron-down

    Cumin Seeds

    teaspoons

    Substitute chevron-down

    Kosher Salt, Diamond Crystal

    teaspoons

    Substitute chevron-down

    Red Onion, thinly sliced

    cups

    Substitute chevron-down

    Fresh Basil, chopped

    cups

    Substitute chevron-down

    Lime, cut into wedges

    each

    Substitute chevron-down

    Black Pepper

    to taste

    Substitute chevron-down

    How to Make Seared Halloumi with Corn Salsa and Basil

    1. Heat Olive Oil and Sear Halloumi

    Heat 2 tablespoons of extra-virgin olive oil in a nonstick skillet over medium-high heat. Add the halloumi cubes to the skillet and cook for about 1 to 2 minutes on each side, or until golden brown. Transfer the halloumi to a paper towel-lined plate to drain excess oil.

    2. Cook Vegetables

    Add the remaining 2 tablespoons of olive oil to the same skillet. Add the corn kernels, halved cherry tomatoes, sliced jalapeño, cumin seeds, and 1 teaspoon of kosher salt. Cook the vegetables for about 5 to 10 minutes, stirring occasionally, until soft and flavorful.

    3. Combine Ingredients

    Stir in the browned halloumi, thinly sliced red onion, and chopped fresh basil. Mix gently to combine.

    4. Finish and Serve

    Squeeze the juice of the lime wedges over the mixture and season with additional salt and black pepper to taste. Garnish with more basil. Serve immediately.

    Variations

    Incorporate Intuitive Cooking

    Focus on the balance of flavors and textures, adjusting the components based on the chosen ingredients.

    Salsa or Salad

    Try tomato and avocado salsa, peach or mango salsa, cucumber and radish salad, or a Mediterranean salad with cucumbers, tomatoes, olives, and feta.

    Protein

    Substitute halloumi with paneer, tofu, chicken breast, shrimp, or steak for variety.

    Serving Suggestions

    Serve your seared protein and salsa on grilled bread, mixed greens, quinoa, rice, flatbreads, or tortillas.

    Herbs and Flavorings

    Use cilantro, parsley, dill, mint, thyme, or rosemary to complement your choice of protein and salsa.


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