I packed this Grilled Corn and Halloumi Salad with smoky sweet corn, salty golden cheese, juicy tomatoes, and a zippy herb dressing that steals the show.

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I’m obsessed with this Grilled Corn and Halloumi Salad because it hits that salty, sweet, smoky thing I can never get enough of. The sweet corn gets all charred and juicy, while halloumi brings that chewy, golden, salty bite that makes me keep going back with my fork.

And honestly, that contrast is the whole reason I love it so much. Big flavor.

No fuss. But it still feels fresh enough for a hot day when I want something bold instead of boring.

I adore salads that actually eat like a meal, and this one fully earns its spot.

Ingredients

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Sweet corn brings juicy crunch and that smoky barbecue sweetness everyone grabs first.
Halloumi is salty, chewy, and basically the protein that makes this salad feel proper.
Cherry tomatoes add bright little bursts, so the whole bowl doesn’t feel too heavy.
Red onion gives sharp crunch, but not in a bossy way.
Red pepper adds color, sweetness, and a fresh snap you’ll notice.
Avocado makes it creamy and softer, if you’re in that mood.
Salad leaves keep things fresh, peppery, and a bit more weekday-healthy.
Lime juice wakes everything up and cuts through the salty cheese.
Olive oil pulls the dressing together and makes it feel smooth.
Chilli adds heat, just enough to keep bites interesting.
Fresh coriander brings herby brightness.
Mint works too if that’s your thing.
Smoked paprika adds a warm, grilled vibe without much effort.
Sea salt and black pepper finish it off.
Plus, they make everything pop.

Ingredient Quantities

4 ears sweet corn, husks removed

225 g halloumi, sliced about 1 cm thick

200 g cherry tomatoes, halved

1 small red onion, thinly sliced

1 red pepper, seeded and sliced

1 ripe avocado, diced (optional)

100 g mixed salad leaves (rocket, baby spinach or similar)

1 large lime, juiced

3 tablespoons extra virgin olive oil

1 small red chilli, finely chopped or 1/2 teaspoon chilli flakes

Handful fresh coriander, chopped (or mint if preferred)

1 teaspoon smoked paprika

Sea salt, to taste

Black pepper, freshly ground, to taste

How to Make this

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1. Preheat a grill or griddle pan to medium high heat and brush the corn and halloumi slices lightly with a little olive oil.

2. Grill the corn, turning every 2 to 3 minutes, until charred in spots and tender, about 10 to 12 minutes total; remove and let cool slightly.

3. While the corn grills, heat the griddle or a nonstick pan and grill the halloumi slices 1 to 2 minutes per side until golden and crisp; set aside on a plate.

4. Cut the kernels off the cooled corn cobs with a sharp knife and transfer to a large bowl.

5. Add the halved cherry tomatoes, sliced red onion, sliced red pepper and diced avocado if using to the bowl with the corn.

6. Whisk together the lime juice, remaining olive oil, chopped red chilli or chilli flakes, smoked paprika, salt and freshly ground black pepper to make the dressing.

7. Pour most of the dressing over the corn and vegetable mixture, reserving a little for drizzling, and toss gently to combine.

8. Add the mixed salad leaves and chopped coriander or mint, toss briefly to wilt the leaves slightly, then fold in or top with the grilled halloumi slices.

9. Taste and adjust seasoning with more salt, pepper or lime juice if needed, and drizzle the reserved dressing over the halloumi and salad.

10. Serve warm or at room temperature, scattering any extra herbs on top.

Equipment Needed

1. Grill or heavy griddle pan
2. Nonstick frying pan or second griddle
3. Tongs or grill spatula
4. Sharp chef knife
5. Long, sturdy knife for cutting kernels off cobs
6. Large mixing bowl
7. Small bowl and whisk or fork for dressing
8. Serving platter or large salad bowl

FAQ

Can I cook the corn and halloumi on a stovetop if I do not have a grill? Yes. For the corn, char in a lightly oiled cast iron skillet or griddle over medium high heat, turning often until evenly browned. For halloumi, sear slices 1 2 minutes per side in a hot nonstick or cast iron pan until golden and crisp.

How do I prevent the avocado from going brown? Add the diced avocado just before serving and toss gently with the lime juice in the dressing. The acid slows oxidation and keeps the avocado looking fresh longer.

Can I make this salad ahead of time? You can grill the corn and halloumi up to 24 hours ahead and store separately in the fridge. Assemble and dress the salad no more than 30 minutes before serving to keep leaves crisp and halloumi texture best.

What can I use instead of halloumi for a vegetarian or vegan option? For vegetarian without halloumi try grilled paneer. For a vegan option use thick slices of marinated and grilled tofu or a firm tempeh, pressed and well seasoned with smoked paprika and soy or tamari.

How spicy will this be and how can I adjust the heat? The recipe is mildly spicy with the small red chilli or chilli flakes. Reduce heat by omitting chilli or using just a pinch of flakes. Increase by adding more fresh chilli or a splash of hot sauce to the dressing.

How should I store leftovers and how long will they keep? Store dressed salad components separately if possible. Kept in airtight containers in the fridge, grilled corn and halloumi will be good for 2 to 3 days. Once dressed, eat within 24 hours for best texture.

Grilled Corn And Halloumi Salad Recipe Substitutions and Variations

Corn
- Frozen sweetcorn, thawed and quickly charred in a pan
- Canned corn, drained and pan-fried to get a little char
- Grilled baby corn for a more delicate texture
Halloumi
- Paneer, pan-seared until golden for a milder cheese
- Feta, crumbled for a tangier, softer option (skip grilling)
- Firm tofu, pressed and grilled, for a vegan alternative
Avocado (optional)
- Cooked chickpeas for creaminess and added protein
- Shredded roasted sweet potato for a sweet, hearty element
- Ripe mango for a fruity, fresh contrast
Lime juice
- Fresh lemon juice for a slightly sweeter citrus note
- White wine vinegar or apple cider vinegar, diluted with a little water
- Orange juice for a sweeter, fruitier dressing twist

Pro Tips

1. Get good char on both corn and halloumi for smoky flavor; a very hot grill or griddle and only brief contact will give caramelized bits without drying them out. Oil the grill pan lightly and turn often so nothing blacks too much.

2. Cut the kernels over a bowl with a smaller inverted bowl inside to catch them and keep the kernels from flying everywhere. Let the corn cool a minute so the juice stays put but is still warm enough to soak up the dressing.

3. Keep the dressing simple and finish the salad while the components are still a bit warm so the leaves wilt slightly and the flavors meld. Reserve a little dressing to spoon over the hot halloumi so it soaks in instead of running off.

4. If using avocado, add it at the last second and toss gently. A squeeze of extra lime over the avocado helps prevent browning and brightens the whole dish.

Grilled Corn And Halloumi Salad Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I packed this Grilled Corn and Halloumi Salad with smoky sweet corn, salty golden cheese, juicy tomatoes, and a zippy herb dressing that steals the show.

Servings

servings

Calories

482

kcal

Equipment: 1. Grill or heavy griddle pan
2. Nonstick frying pan or second griddle
3. Tongs or grill spatula
4. Sharp chef knife
5. Long, sturdy knife for cutting kernels off cobs
6. Large mixing bowl
7. Small bowl and whisk or fork for dressing
8. Serving platter or large salad bowl

Ingredients

4 ears sweet corn, husks removed
225 g halloumi, sliced about 1 cm thick
200 g cherry tomatoes, halved
1 small red onion, thinly sliced
1 red pepper, seeded and sliced
1 ripe avocado, diced (optional)
100 g mixed salad leaves (rocket, baby spinach or similar)
1 large lime, juiced
3 tablespoons extra virgin olive oil
1 small red chilli, finely chopped or 1/2 teaspoon chilli flakes
Handful fresh coriander, chopped (or mint if preferred)
1 teaspoon smoked paprika
Sea salt, to taste
Black pepper, freshly ground, to taste

Directions

Preheat a grill or griddle pan to medium high heat and brush the corn and halloumi slices lightly with a little olive oil.
Grill the corn, turning every 2 to 3 minutes, until charred in spots and tender, about 10 to 12 minutes total; remove and let cool slightly.
While the corn grills, heat the griddle or a nonstick pan and grill the halloumi slices 1 to 2 minutes per side until golden and crisp; set aside on a plate.
Cut the kernels off the cooled corn cobs with a sharp knife and transfer to a large bowl.
Add the halved cherry tomatoes, sliced red onion, sliced red pepper and diced avocado if using to the bowl with the corn.
Whisk together the lime juice, remaining olive oil, chopped red chilli or chilli flakes, smoked paprika, salt and freshly ground black pepper to make the dressing.
Pour most of the dressing over the corn and vegetable mixture, reserving a little for drizzling, and toss gently to combine.
Add the mixed salad leaves and chopped coriander or mint, toss briefly to wilt the leaves slightly, then fold in or top with the grilled halloumi slices.
Taste and adjust seasoning with more salt, pepper or lime juice if needed, and drizzle the reserved dressing over the halloumi and salad.
Serve warm or at room temperature, scattering any extra herbs on top.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.