Ingredients 4 tablespoons extra-virgin olive oil, more as needed 12 ounces halloumi cheese, diced into 1-inch cubes and patted dry (12 to 14) 2 cups corn kernels, fresh or frozen and thawed (from 2 to 3 ears of corn) 2 cups halved cherry tomatoes 1 jalapeño, seeded or not, thinly sliced 1 teaspoon cumin seeds 1 teaspoon kosher salt (Diamond Crystal), plus more to taste 3/4 Cup Thinly Sliced Red Onion 1/2 Cup Chopped Fresh Basil, more as garnish 1 lime, cut into wedges Black pepper
Instructions 1. In a large, preferably nonstick skillet, heat 2 tablespoons oil over medium-high until it thins out, about 20 seconds. Working in batches, add cheese in one layer, and cook until golden on one side, 1 to 2 minutes. Flip cheese and cook without moving until golden on the other side, about 1 minute longer. Transfer to a paper towel-lined plate and repeat with remaining cheese. 2. Add remaining 2 tablespoons oil to the pan and heat it over medium-high. Add corn, tomatoes, jalapeño, cumin seeds and salt, and cook until corn and tomatoes have softened and everything looks juicy, about 5 to 10 minutes. 3. Remove pan from the heat and stir in the browned cheese, sliced onion and basil. Squeeze a lime wedge or two over everything and season with more salt and lots of black pepper. Garnish with more basil and serve immediately.
Description This works as a side dish or a light, meatless meal.
Notes We love Halloumi cheese and finding a recipe that uses the tomatoes and basil from the garden was great. We were introduced to Halloumi cheese at Nikanos, a superb Greek restaurant in Ogunquit, ME.
Source Melissa Clark from the New York Times
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