Mediterranean Grilled Corn Salad with Halloumi Cheese

July 31, 2015 | By | 1 Reply More

grilled corn salad

One of my favorite summer flavors, besides that of fresh ripe tomatoes, is the unbeatable flavor of grilled foods. You just can’t achieve it indoors. A few years ago, Mr. President and I treated ourselves to a little housewarming gift and bought a Big Green Egg which is the bomb diggity of charcoal cookers. And, since our consumption of meat isn’t what it used to be, I’m always looking for new ways to use our grill.

This salad highlights the goodness of slightly charred sweet summer corn combined with salty Halloumi cheese. If you haven’t tried grilled Halloumi cheese, you’re in for a treat. Halloumi is a Mediterranean cheese made traditionally from sheep’s milk and it has a very high melting point. It’s firm enough that it can be grilled without falling apart or melting all over the inside of the grill. All you get is nice charred spots and grill marks that add flavor to whatever you’re making.

Bon Appetit featured this recipe, which I’ve adapted here, as part of a spread about pool parties and how to best host them. While we’re not hosting lots of big parties in our pool, this grilled corn salad is great for any type of entertaining because you can do all of the grilling way, way ahead of time. I fire up the grill in the morning before it gets too hot outside and have the entire salad assembled hours before guests arrive. It’s best served at room temperature.

grilled corn saladIngredients (Serves 6-8)

1 cup Israeli couscous

Kosher salt

4 ears of fresh summer corn, husked

2 Tbsp. plus 1/4 cup olive oil, divided

Freshly ground black pepper

8 ounces Halloumi cheese, sliced lengthwise 3/4-inch thick

3 scallions, thinly sliced

1/2 cup coarsely chopped flat-leaf parsley

1/4 cup coarsely chopped fresh basil leaves

1/4 cup coarsely chopped fresh mint leaves

1 cup walnuts, toasted and coarsely chopped

2 Tbsp. fresh lemon juice

2 Tbsp. white wine vinegar

grilled corn saladStep One:

1 cup Israeli couscous

Kosher salt

4 ears of fresh summer corn, husked

2 Tbsp. olive oil

Freshly ground black pepper

8 ounces Halloumi cheese, sliced lengthwise 3/4-inch thick

Cook the couscous in boiling salted water according to package directions. Drain and spread out on a baking sheet to cool.

Prepare your grill for medium-high heat. Rub corn with 1 Tbsp. oil, season it with salt and pepper, and cook on the grill for about 8-10 minutes, turning occasionally, until charred in spots. Remove to a plate to cool. Grill Halloumi cheese for about 5 minutes, turning once, until charred in spots. Remove to a plate to cool and then crumble it up using your hands.

grilled corn saladStep two:

3 scallions, thinly sliced

1/2 cup coarsely chopped flat-leaf parsley

1/4 cup coarsely chopped fresh basil leaves

1/4 cup coarsely chopped fresh mint leaves

1 cup walnuts, toasted and coarsely chopped

2 Tbsp. fresh lemon juice

2 Tbsp. white wine vinegar

1/4 cup olive oil

When corn is cool enough to handle, cut the kernels from the ears into a large bowl. Add the cooked couscous, crumbled Halloumi cheese, scallions, herbs, and toasted walnuts. Toss well with remaining 1/4 cup olive oil, lemon juice and vinegar. Season to taste with salt and pepper. This grilled corn salad can be made up to one day in advance and chilled, but bring it back to room temperature before serving.

 

 

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Category: Food, General, Recipes, Side Dishes, Summer

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  1. Miso Sweet Corn Soup - Tomato Envy : Tomato Envy | July 25, 2016

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