Halloumi With Corn, Cherry Tomatoes and Basil

Since the cheese is sautéed only on two sides, how about cubing it after the sauté? Easier, no?

This was delicious! Just note that halloumi can be cooked without the oil and you can avoid the mess and extra 28 grams of fat, so I skipped the oil for that part. Served next to white beans with pine nuts, thyme and onions. A great pairing.

Since halloumi comes in blocks, what I do is cut the block into 1/2 or 3/4 inch slices, sauté the slices til crisp, then cube them.

This was really good, but the fried haloumi cooled and got tough while the vegetables were cooking. Next time I won’t fry the cheese until immediately before plating.

My girlfriend and I enjoyed this very much! The fresh ingredients, and cooked Halloumi are an absolute winner. Does not need the teaspoon of salt, as the Halloumi seemed salty enough! Kudos!

I was looking to find a great recipe to use my just-bought $5.98 tub of organic multi-colored cherry tomatoes, and this delivered! I made as written but after looking at other tomato/corn recipes @ NYT, some include PEACHES. So toward end of Step 2 added one sliced. So good. I could see serving this over a whole grain like ferro, but would need more sauce. Maybe sprinkled with feta . . .

I never comment on recipes - just make and go. I'm making the exception because I made one tweak - I made a quick pickle of red onions for the finish, raw onions aren't my friend. It's a great side or main dish, really delicious. Thanks Melissa!

This worked great with tofu. Even better with tofu marinated in lemon, cider vinegar, salt, garlic, miso (try a tablespoon each except a half tsp of the salt). Or, there are many vegan halloumi and vegan feta recipes on line.

Easy and delicious, everyone loved it. The saltiness of the cheese, the sweetness of the tomatoes and corn, and the lime work so well together. I knew the kids would not like the cumin so I just used coarsely-ground pepper and it was great. I didn't cube the cheese, just kept into slices and put it on top. Served for dinner with a simple yogurt-cucumber soup.

Here are a couple of easy mods I made to the recipe - I wanted the cubes nice and browned on most sides, so I cut the cheese block into two thinner halves, then sliced it into 4 long strips - you can brown all the sides of the longer strips and then slice into cubes - it is much faster that way and you get a nice effect. I also toned down the onion by blanching it quickly and then adding it at the end and letting it heat up in a covered pan. Try ancho chili powder as a substitute for jalepeno.

Really good. Made as written except added the onion to the corn-tomato mixture as it cooked; I preferred the onions to be lightly cooked rather than raw. I’m a big fan of Halloumi.

Change Brands of Halloumi. Traditional halloumi is rubbery and grills or fries quite easily

Amazing recipe and deserving of five stars. After reading all the notes I used farro and added a can of cannellini beans. I also made the recipe in reverse as suggested. I sautéed the tomatoes and corn etc while the farro was cooking and then when softened added to the farro. The cheese was last to be sautéed and then added to the farro/veg mix. Cooked in slabs on both sides then cut and added to the mixture. Heavenly and will make wonderful lunches for this week.

Nice dish. Easy to riff on. Since it all in season, I substituted raw heirloom tomatoes and ripe nectarines for the cherry tomatoes.

Truly wonderful summer side dish. This was my first time using halloumi and I was surprised at how easy it was. For the 2 of us, I used a 1/2 pound of cheese with 2 ears of corn. Next time (and that will be soon as corn, tomatoes, and basil are in season) I will throw in a 3rd ear. Rotisseried a chicken on the grill while I made this. Flavors just went so well together. As suggested by other cooks, I did not add any additional salt.