Grilled Corn And Halloumi Salad Recipe

I can’t stop thinking about this grilled corn and halloumi salad, with its smoky char, salty cheese, and bright, juicy crunch. One bite and you’ll see why it disappears fast.

I’m obsessed with this Grilled Corn and Halloumi Salad because it hits every craving I have when I want something fresh but still a little salty, smoky, and bold. Sweet corn gets those charred edges I can’t stop picking at, and halloumi brings that squeaky, golden, salty bite that makes the whole bowl feel way more fun than a regular salad.

And honestly, I love a salad that doesn’t act shy. Big texture.

Big flavor. No sad forkfuls.

But the best part is how it feels light and satisfying at the same time, which is exactly my kind of summer eating.

Ingredients

• Sweet corn brings juicy crunch and that smoky summer barbecue vibe.
• Halloumi adds salty, squeaky protein, and honestly, it’s the fun part.
• Olive oil keeps everything glossy, rich, and not dry or sad.
• Lime wakes it all up with bright, zippy freshness.
• Honey or agave balances the salt and smoke with a tiny sweetness.
• Smoked paprika gives it a warm, campfire-ish kick.
• Red chilli adds heat if you’re feeling a bit brave.
• Cherry tomatoes bring juicy pops that taste like sunshine.
• Avocado makes it creamy and filling, in the best way.
• Red onion adds sharp crunch, so the salad doesn’t feel flat.
• Spring onions keep things fresh, green, and a little snappy.
• Coriander brings herby freshness, if you’re on team coriander.
• Rocket or salad leaves make it feel light, not heavy.
• Plus, salt and pepper pull everything together like they always do.

Ingredient Quantities

• 4 ears sweet corn, husks removed
• 250 g halloumi, sliced 1 cm thick
• 2 tbsp olive oil, plus extra for brushing
• 1 lime, juiced and zested
• 1 tsp honey or agave
• 1 tsp smoked paprika
• 1 small red chilli, finely sliced (optional)
• 200 g cherry tomatoes, halved
• 1 ripe avocado, diced
• 1 small red onion, finely sliced
• 2 spring onions, sliced
• Handful fresh coriander leaves, chopped
• Mixed salad leaves or rocket, about 100 g
• Sea salt and black pepper, to taste

How to Make this

1. Preheat a grill or griddle pan to high and brush corn and halloumi lightly with olive oil.

2. In a small bowl whisk together 2 tablespoons olive oil, lime zest and juice, honey or agave, smoked paprika, sea salt and black pepper to make the dressing.

3. Grill the corn, turning occasionally, until charred in spots and tender, about 8 to 10 minutes.

4. Remove corn from the grill and let cool slightly, then cut the kernels off the cobs into a bowl.

5. Grill the halloumi slices 2 to 3 minutes per side until golden and marked, keeping them warm.

6. In a large bowl combine mixed salad leaves or rocket, halved cherry tomatoes, diced avocado, finely sliced red onion, sliced spring onions and chopped coriander.

7. Add the warm grilled corn to the salad and toss gently to combine.

8. Break or slice the grilled halloumi and arrange on top of the salad.

9. Drizzle the prepared dressing over the salad, scatter the finely sliced red chilli if using, and season to taste with extra sea salt and black pepper.

10. Serve immediately so the halloumi stays warm and the avocado keeps its texture.

Equipment Needed

1. Grill or heavy griddle pan
2. Pastry brush or silicone brush
3. Small mixing bowl and large mixing bowl
4. Whisk or fork for dressing
5. Tongs for turning corn and halloumi
6. Chef knife and paring knife
7. Cutting board
8. Serving platter or large salad bowl

FAQ

Grilled Corn And Halloumi Salad Recipe Substitutions and Variations

• Halloumi: firm tofu (pressed and grilled), paneer (grilled or pan-fried), halloumi-style sheep or goat cheese, marinated and pan-seared firm tempeh
• Sweet corn: grilled canned corn kernels, charred baby corn, roasted or sautéed tendercorn (if available), thawed frozen corn briefly charred in a hot pan
• Avocado: ripe mango (diced), Greek yogurt tossed with lemon and olive oil, diced cucumber for crunch, soft goat cheese cubes
• Coriander: flat-leaf parsley, mint for a fresher note, chopped basil, chives for a mild oniony lift

Pro Tips

1. Grill the corn over high heat so you get quick char without drying it out. Turn frequently and move kernels into a bowl while still slightly warm so they release more corn juice into the salad.

2. Pat the halloumi dry before brushing with oil to prevent splatter and sticking. Keep cooked slices on a warm plate loosely tented with foil so they stay soft and inviting when you add them to the salad.

3. Add the avocado at the last moment and toss gently. If you need to prep early, toss the diced avocado in a teaspoon of lime juice to slow browning without changing the flavor.

4. Taste the dressing before you pour it over everything. If the lime is too sharp, a little extra honey or a splash more oil will round it out. A pinch of smoked paprika in the dressing is nice, but reserve a little to sprinkle on top for visual contrast and an extra smoky hit.