Grilled Halloumi Corn Salad

Name: Grilled Halloumi Corn Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4.0
Ingredients: 2 cups corn, fresh or frozen; 8 ounces halloumi cheese, sliced; 1 large red bell pepper, diced; 1 cup cherry tomatoes, halved; 1/4 cup red onion, thinly sliced; 2 tablespoons extra virgin olive oil; Salt and pepper to taste; Fresh basil leaves, for garnish; 2 tablespoons olive oil; 1 tablespoon balsamic vinegar; 1 teaspoon Dijon mustard; Salt and pepper to taste

Highlighted under: Cultural Kitchen Discoveries

For something this simple, it has no right being this good. I mean, we’re talking about melty cheese, sweet corn, and fresh veggies, all coming together in one bright bowl. Honestly, the whole thing runs about $8 or so, and my friends always ask for seconds when I serve it. My partner thinks this salad beats any restaurant dish, which is saying something! I love how it captures summer with its vibrant colors and flavors, making it a go-to dish on those warm evenings. It’s like a mini celebration on your plate.

Created by

The Meals By Sophia Team

Last updated on 2026-05-24T11:18:18.593Z

Key Technique for Grilled Halloumi Corn Salad

Grilling halloumi can be tricky, but it's all about the heat. You want your skillet to be really hot before adding the cheese. If it’s smoking just a bit, you’re in the right zone. This way, you get that nice crispy crust without turning it into a rubbery piece of disappointment. Don’t walk away, though; it can change from golden perfection to overcooked quickly.

Another thing I find really helps is to pat the halloumi slices dry before cooking. They tend to hold moisture, which can inhibit that glorious browning. A little extra surface dryness can make all the difference in that first bite.

Swaps & Substitutions

If you're in a pinch and unable to find halloumi cheese, feta could work as a substitute, though the texture and experience will be different. Just keep in mind, feta doesn’t grill the same way; it will crumble rather than get crispy. If you're looking for a non-cheese option, grilled zucchini or eggplant could add a nice heartiness.

I’ve also played around with different types of vinegar in the dressing. While balsamic adds richness, apple cider vinegar gives a nice tang. Switch up the mustard too if you prefer a different taste; whole grain mustard can add a bit more texture and depth.

Ingredients

For the salad

2 cups corn, fresh or frozen
8 ounces halloumi cheese, sliced
1 large red bell pepper, diced
1 cup cherry tomatoes, halved
1/4 cup red onion, thinly sliced
2 tablespoons extra virgin olive oil
Salt and pepper to taste
Fresh basil leaves, for garnish

For the dressing

2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
Salt and pepper to taste

Instructions

Grill the corn

If you're using fresh corn, start by grilling it. Place the corn on a grill over medium heat, turning occasionally, for about 10 minutes until it’s nicely charred. If you're using frozen corn, just make sure it’s thawed and sauté it in a hot skillet until it’s golden, probably around 5-7 minutes. You want that smoky flavor, so don't rush it!

Grill the halloumi

While the corn is grilling, heat a non-stick skillet over medium-high. Once it's hot, add the halloumi slices. Cook for about 3-4 minutes on each side until they are golden brown and a little bit crispy. Keep an eye on them, they can go from perfect to burnt in seconds.

Mix the salad

In a large bowl, combine the grilled corn, grilled halloumi, diced bell pepper, halved cherry tomatoes, and red onion. Drizzle with olive oil and sprinkle with salt and pepper. Give it a gentle toss, but don’t overdo it—those halloumi pieces can be delicate.

Prepare dressing

In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, and a pinch of salt and pepper. Honestly, I skip this half the time and just drizzle olive oil directly because it tastes great too. But the dressing adds a little extra zing if you're feeling fancy.

Combine and serve

Toss the salad with the dressing and garnish with fresh basil leaves. Serve it warm or at room temperature; it tastes great either way. Trust me, once you try this, you’re going to want to make it again and again.

Pro Tips

Feel free to sub in any veggies you have on hand, like zucchini or avocado.
If halloumi is hard to find, feta can work as a fun substitute, but the texture will be different.
A squeeze of lemon over the top before serving adds a nice touch of brightness.
Grilled chicken or shrimp can be added if you're looking for a protein boost.

What to Serve with Grilled Halloumi Corn Salad

This salad pairs beautifully with grilled chicken or fish if you want something heartier. The freshness of all the veggies and that warm, crispy cheese complement simply grilled meats very nicely. And if you’re not feeling like cooking protein, it stands alone as a fantastic light meal.

For a little crunch on the side, some toasted pita chips or even some hummus would pair well too. With that creamy texture from the yogurt in the hummus, it balances the salad's crunchiness. My friends love to dip and munch while enjoying the salad.

Make-Ahead Tips

You can grill the corn and halloumi ahead of time, which makes assembly quick and easy on those busy days. Just make sure to let them cool before you toss them in the fridge. They’ll keep for a couple of days, but the cheese can get a little softer, so keep that in mind.

The dressing can be made in advance too, and it keeps well in the refrigerator for up to a week. Just give it a good shake before you use it, as it might separate a bit. Honestly, I often just dress the salad right before serving to keep that fresh taste, but if I’m in a time crunch, this step can really save me.

Questions About Recipes

→ Can I make this salad ahead of time?

Definitely! Just keep the dressing separate until you're ready to serve. The flavors meld beautifully if you let it sit for a bit, just don't add the cheese until right before.

→ What else can I add to this salad?

You can toss in some avocado, black beans, or even a sprinkle of nuts for crunch. Honestly, it’s pretty versatile depending on what you have in the fridge.

→ Can I use a different cheese?

You can, but I wouldn't recommend it. Halloumi's unique firmness and ability to grill without melting makes it special. If you want a meltier cheese, go for mozzarella.

→ Is this salad filling?

Yes! Thanks to the halloumi and corn, it’s pretty satisfying. If you need it heartier, add some quinoa or chickpeas.