This grilled corn and halloumi salad is the perfect side dish for your summer BBQ’s! Tender grilled corn, delicious grilled halloumi cheese, avocado, cilantro, and lime. Minimal ingredients, full of flavor. Nothing beats a fresh grilled summer salad.
Why this recipe works
Corn is in season from May until September a.k.a. grilling time too! There are so many ways to prepare corn, but grilling corn is my favorite way to enjoy the vegetable. Everyone has their own preference on grilling corn. Some grill in the husk and some grill the corn naked on the grill. I personally don’t like grilling corn in the husk, because you don’t get char on the corn and peeling hot husks is difficult. You can also wrap in foil, then remove to char the corn at the end.
Remove the husks and silk from the ears of corn. Lightly brush the ears of corn with a thin layer of olive oil, followed by kosher salt, and black pepper. On a medium heat grill, place the corn on the grill grates and grill for 10-15 minutes, rotating every 5 minutes. Remove from grill.
Now for the halloumi cheese! If you have never had halloumi, you are in for a treat! It’s a brined cheese made out of a combo of sheep, 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 (use a spatula to help flip them over).
After it’s done grilling, I eat about 2 whole pieces because I have no self control, then 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.
Assembling The Salad
To assemble the salad, cut the corn off the cob and add to a large bowl. Add in the diced halloumi, diced avocado, fresh cilantro, and 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.
Mix all the ingredients together and give it a taste, you can adjust seasoning if necessary or add more lime juice (remember the halloumi is salty).
This corn and halloumi salad is best served fresh due to the avocado. If making ahead, wait until you’re ready to serve to add in the avocado so it doesn’t brown.
This grilled corn salad is the perfect side dish to round out your summer BBQ’s and to take advantage of fresh in season corn. See below what to pair this recipe with!
Looking for other cook out recipes?
- Fall-off-the-Bone Ribs
- Smash Burgers
- The Best Grilled Chicken Marinade
- Marinated Steak Skewers
- Carne Asada
- Preheat your grill to medium heat (350F-400F) for 10 minutes.
- Corn: Shuck corn and remove silk. Evenly brush a thin layer of olive oil onto each piece of corn and discard the excess. Sprinkle salt/pepper over the corn.
- Place on the grill and close for 10-15 minutes, rotating every few minutes. Corn should be slightly charred and easily pierced with a fork.
- Halloumi cheese: While the corn cooks, you can use the other half of the grill to cook the halloumi (if your grill is small, just wait till corn is done). Place the sliced cheese directly on the grill, cook for about 3-4 minutes each until golden and slightly charred on each side, using a spatula to flip.
- Carefully cut the kernels off the cob using a knife or a corn peeler, add to a large bowl. Dice the halloumi cheese and add to the bowl with corn.
- In the bowl with the grilled corn and halloumi, add the diced avocado, roughly chopped cilantro, fresh lime juice. Mix to combine and taste, can add fresh ground black pepper to finish or more lime. Salad is best enjoyed freshly made.
- You can use your own preferred way of grilling corn for this recipe.
- Halloumi is naturally salty, be aware of adding extra salt to this dish.
- You can also pan sear the halloumi in a skillet over medium heat.
- Avocado may brown when storing. To assist in preserving, seal the top of the dish with plastic wrap, eliminating any air in between the ingredients and the plastic wrap. Or if making ahead, wait to add the avocado to the salad until ready to serve.
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Amount Per Serving: Calories: 514Total Fat: 39gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 41mgSodium: 477mgCarbohydrates: 35gFiber: 11gSugar: 9gProtein: 15g
*Note: Nutrition information is an estimate. Values vary based on different brands and ingredients*