Looking for a fresh, new salad to try this summer? Try whipping up this sweet and refreshing peach corn & halloumi salad!
My fridge has been stocked full of fresh summer produce (mainly peaches and corn) and I’ve been trying like crazy to use them up. One of my favorite ways to do that lately? Throw them in a salad with a simple dressing and call it a day! But to be honest, this salad was rather boring at first and was just begging for something a little extra special. And that’s when it dawned on me… Halloumi cheese! If you’ve never had halloumi cheese, you NEED to try it loves! (Seriously so much flavor!) As soon as I added it to this salad, I knew it was a winner! So now I’m finally sharing the recipe for this peach corn and halloumi salad with all of you! It’s sweet, salty, tangy and so refreshing too!
You all know how much I love my simple ingredient salads so here’s another one for you!
- Peaches: Adds sweetness to the salad and makes it incredibly refreshing. (Can also be replaced with nectarines)
- Fresh corn: Adds texture and a subtle sweetness too!
- Halloumi cheese: Adds a little saltiness that pairs great with the sweet peaches!
- Red onion
- Lime juice: Brings all the ingredients together and
- Salt & pepper
What is halloumi cheese?
Halloumi cheese is a white cheese similar to fresh mozzarella that’s mostly known for it’s ability to be grilled/sauteed while still holding it’s shape. It doesn’t spread or melt like most cheeses do when it’s heated up, but instead forms a crispy crust on the outside. My favorite thing about this cheese though is it’s flavor! When it’s raw it can be a little rubbery but after it’s been grilled it turns into a delicious masterpiece that’s slightly salty like feta with a super crispy exterior and a warm, soft savory middle! (It’s like fried cheese but better! …And better for you too! 😉 )
Where can I find hallomui cheese?
Most grocery stores should carry it in their specialty cheese section. But since halloumi seems to still be growing in popularity here in the US, it might be a little hard to come by. I’ve usually had luck finding it at every Trader Joe’s I’ve gone to though.
What kind of corn should I use?
I would suggest using fresh corn instead of frozen corn for this salad. When I used frozen corn in the past, it gave off too much moisture and ended up watering down the salad. Frozen corn also has a different texture than fresh corn too and can become a little mushy after it’s been thawed. (NO one likes mushy corn! 😉 )
Do I need to cook my corn?
YES! And the easiest way to do it is to BOIL IT! Here’s how I boil my corn and it comes out perfectly every single time.
- Add about 1 Tbsp of white sugar to a large pot of water and bring the water to a boil. In the meantime, shuck the corn and remove all the little “wispies’ from the cob. Once the water is boiling, add the corn to water and place a lid over the pot to bring it back up to a boil. Boil the corn for 1 minute. Take the corn out of the pot and discard the water.
- At this point you can put the corn in the fridge to cool or leave it out until it’s cooled completely. Once it’s cooled, you can cut the kernels off the cob and add the rest of your ingredients to the salad.
I hope you all enjoy this summer peach halloumi and corn salad just as much as we do! Have the very best day loves!
More recipes like this:
- Summer Corn Salad with Avocado
- Watermelon, Blueberry & Feta Salad
- Summer Peach & Blueberry Salad (One of my most popular recipes one the blog!)
- Cilantro Lime Pasta Salad
[Made one of my recipes? Make sure to tag my social media @kalefornia_kravings – I love seeing what you create!]
Summer Peach Corn & Halloumi Salad
- 2 peaches, sliced
- 1 8oz halloumi cheese, sliced into 8-10 slices
- 3 corn cobs, shucked
- ½ of a small red onion, thinly sliced
- 3 Tbsp cilantro, chopped
- 3 Tbsp fresh lime juice
- 3 tsp honey
- Cracked black pepper, to taste
- Whisk the lime juice, honey and cracked pepper together. Set it aside.
- Bring a large pot of water to a boil. Once it's boiling, add the corn cobs and boil for 1-2 minutes. Place the corn in the fridge to cool completely.
- Heat a large pan over medium high heat and spray it with non-stick cooking spray. Once the pan is hot, take your halloumi slices and put them in the pan. Cook for 1-2 minutes (or until the cheese has slightly browned) then flip them and cook for 1-2 more minutes. Take the cheese out of the pan and put it in the fridge to cool completely.
- Once the corn and halloumi are completely cool, cut the kernels off the corn cob and cut the halloumi slices in half.
- Add the corn kernels, halloumi, sliced peaches, red onion and cilantro to a large bowl. Pour your lime dressing over the top and toss the salad until everything is fully coated. Serve immediately!