Corn Salad With Mango and Halloumi
This salad brings together some of summer’s best and brightest ingredients: corn, mango and cucumbers. A perfect, just-ripe mango provides sweetness as a counterbalance to the saltiness of fried halloumi. The cheese is fairly easy to find in supermarkets, but if you are looking for an alternative, you can use queso blanco, which is less salty, but fries in a similar way. (For best results, fry the cheese just before you are ready to eat.) Pita chips turn this into a heartier meal. You can also wrap the salad in corn tortillas and serve with guacamole. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
- Total:
- Serves: 4 persons
Ingredients
- 3tablespoons extra-virgin olive oil
- 2tablespoons apple cider vinegar
- ½teaspoon granulated sugar
- ½teaspoon kosher salt, plus more as needed
- ¼teaspoon ground cumin
- ¼teaspoon smoked paprika
- Black pepper
- 3ears of corn, husks removed
- 2(8-ounce) blocks halloumi cheese, drained and cut into 3/4-inch cubes
- 3tablespoons extra-virgin olive oil
- 1large just-ripe mango, peeled and cut into 3/4-inch pieces
- 3Persian or mini cucumbers (about 1/2 pound), unpeeled, cut into 1/2-inch pieces
- ¼cup chopped mint leaves
- ¼cup chopped cilantro
- 2scallions, finely sliced
- Kosher salt and black pepper
- 3ounces pita chips, crumbled
Instructions
Step 1
To make the vinaigrette, place the olive oil, vinegar, sugar, salt, cumin and smoked paprika in a large bowl and whisk until combined. Taste, and season with pepper and also more salt if needed.Step 2
To prepare the salad, place the ears of corn on a sheet pan and drizzle with olive oil, massaging to coat.Step 3
Heat a medium (10-inch) skillet over medium-high. When hot, add the corn and allow to cook for 2 to 3 minutes on each side, so they char. (The ears don’t need to be completely blackened, just parts of them.) Set aside. When cool enough to handle, use a sharp knife to cut the corn from the ears and add to the bowl with the vinaigrette. When the pan has cooled, wipe it out.Step 4
Pat the halloumi cheese with a kitchen towel to remove excess moisture. Heat the same pan you used for the corn over medium-high. When hot, drizzle with 1 tablespoon olive oil, then add the halloumi pieces and cook for 30 to 60 seconds on each side, turning frequently, until they are golden on all sides. Transfer to the bowl with the corn.Step 5
To the bowl, add the mango, cucumbers, mint, cilantro and scallions and toss to combine. Taste and add salt and black pepper to your liking. When you are ready to serve, top with pita chips and toss gently.