Halloumi With Corn, Cherry Tomatoes and Basil

• servings: 3 servings
• total time: 25 minutes

Ingredients

4 tablespoons extra-virgin olive oil, more as needed

12 to 14 ounces halloumi cheese, diced into 1-inch cubes and patted dry

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

Directions

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.

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.

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.

Nutrition

• Calories: 638
• Total Fat: 46 g
• Saturated Fat: 19 g
• Unsaturated Fat: 22 g
• Trans Fat: 0 g
• Sodium: 1414 mg
• Total Carbohydrate: 40 g
• Dietary Fiber: 6 g
• Total Sugars: 8 g
• Protein: 23 g