Halloumi with corn and cherry tomatoes.
Gulf Today Report
Peak summer is that joyful moment when the tomatoes and corn are ready at the same time, and there’s enough of each to go absolutely nuts.
Truly ripe tomatoes need nothing more than salt, some torn basil or mint, and a gloss of the best oil.
Halloumi with corn, cherry tomatoes and basil
Serves: 2 to 3
Total time: 25 minutes
4 tbsp extra virgin olive oil, more as needed
340-390g halloumi cheese, diced into 2.5cm cubes and patted dry
250g corn kernels, fresh or frozen and thawed (from 2 to 3 ears of corn)
250g halved cherry tomatoes
1 jalapeño, seeded or not, thinly sliced
1 tsp cumin seeds
1 tsp salt, plus more to taste
100g thinly sliced red onion
60g chopped fresh basil, more as garnish
1 lime, cut into wedges
1. In a large, preferably nonstick frying pan, 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.
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