over head flay lay shot of bowl with grilled halloumi, avocado, and corn, with cilantro, limes, whole avocados surrounding bowl

This grilled corn and halloumi salad with avocado is the perfect side dish for your summer BBQ’s!

Grilling Corn

uncooked shucked yellow ears of corn on foil with salt and pepper and olive oil

Grilling corn is a highly debated subject. Everyone has their own “perfect” way to grill corn. Some people are team husk and some are team naked corn, I’m somewhere in between. I personally don’t like grilling corn in the husk because you don’t get that char on the corn and peeling hot husks is not my idea of fun.

I start by removing the husks and silk. Then I brush olive oil onto the corn, followed by salt and pepper. Wrap it up in foil and I put it on the grill for 15 minutes, this allows the corn to “steam” and get tender. I then remove the corn from the foil and place it directly on the grill to char for about 10 minutes, turning is frequently to get all sides.

overhead shot of grilled ears of corn with char marks on a white plate

You end up with tender corn that also has a nice char/color. This is my favorite way to grill corn on the cob.

bare corn cob with corn cut off on a cutting board

Using a sharp knife (carefully of course), I cut the kernels off the cob. You can also use a corn tool which removes the kernels safely and more precisely.

Halloumi Cheese

Now for the halloumi cheese! If you have never had this cheese, you are in for a treat! It’s a brined cheese made out of a combo of sheeps, goat, and sometimes cow milk. Do not eat it raw, grill it or fry it! I slice it up and grill it on each side for about 5-10 min until you achieve grill marks.

overhead shot of grilled halloumi cheese with grill marks on a wooden cutting board

After it’s done grilling, I eat about 2 whole pieces because I have no self control and then I dice up the rest for the salad. Halloumi is salty due to the brine, so if you use it in a dish be mindful of adding additional salt.

The final main ingredient is freshly diced avocado. I cut the avocado in half, then peel the skin off (if the skin doesn’t easily peel off, it’s probably not ripe). Once the skin is off I lay it flat, cut it horizontally in half, then dice. See the image above. This will give you mostly uniform pieces for the salad.

Assembling The Salad

overhead shot of grilled corn, diced avocado, grilled halloumi cheese, and cilantro in a white bowl in sections

Now that you have your grilled corn, grilled halloumi cheese, and diced avocado, I add some roughly chopped cilantro for a fresh note and fresh lime juice. Remember that halloumi is salty and we pre-salted the corn, so I didn’t add more salt. I added some fresh ground black pepper and that’s it.

an overhead half shot of a white bowl with grilled halloumi, grilled corn, avocado, and cilantro salad with cilantro and avocado in background

Mix all the ingredients together and give it a taste, you can adjust seasoning if necessary or add more lime juice. This grilled corn and halloumi salad is simple, flavorful, and fresh perfect for your summer BBQ’s!

Things you’ll need: Brush for oiling corn, aluminum foil, tongs for grill, large bowl for mixing, citrus squeeze for lime juice.

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