Halloumi With Corn, Cherry Tomatoes and Basil Recipe
"Seared cubes of halloumi get melty and soft on their insides and dark brown and a little crisp on the surface, making it almost impossible not to devour them all as they come out of the pan But try to resist, because they’re even better tossed with a quick sauté of summer corn and tomatoes, seasoned with basil Slivers of red onions, folded in raw at the end, add crunch and sweetness, while a squeeze of fresh lime makes everything tangy and fresh..."
INGREDIENTS
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4 tablespoons extra-virgin olive oil, more as needed
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12 to 14 ounces halloumi cheese, diced into 1-inch cubes and patted dry
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2 cups corn kernels, fresh or frozen and thawed (from 2 to 3 ears of corn)
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2 cups halved cherry tomatoes
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1 jalapeño, seeded or not, thinly sliced
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1 teaspoon cumin seeds
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1 teaspoon kosher salt (Diamond Crystal), plus more to taste
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3/4 cup thinly sliced red onion
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1/2 cup chopped fresh basil, more as garnish
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1 lime, cut into wedges
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Black pepper
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