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Corn & Basil Salad w/ Champagne Vinaigrette over Seared Halloumi

Summer flavors are my favorite flavors!!!!! And even though we can’t really digest corn, I’m obsessed with it especially when its fresh off the cob and there is basil involved. Aka this recipe.

You’ll need:

  • 1 block halloumi or grilling cheese

  • 2 ears of corn

  • 2 persian cucumbers

  • 10 basil leaves (approx)

  • 2 green onions (or one shallot)

  • 3 tablespoons olive oil

  • 3 tablespoons champagne vinegar

  • 1 tablespoon garlic (minced or grated or paste)

  • 1/2 tablespoon Dijon mustard

  • 1/2 tablespoon honey

  • 1 tsp lemon zest

  • Pinch of salt + red pepper flakes


  1. Use a sharp knife to cut the corn off the cob. Cut the cucumbers in half, long ways then into 4ths and dice (so the pieces are about the same size as corn kernels). Dice the green onions (whites and greens) and slice the basil into ribbons.

  2. Mix the olive oil, vinegar, garlic, dijon, honey, salt, red pepper flakes, and lemon zest in a bowl. Add the corn, cucumbers, green onion, and basil into that bowl and toss to combine.

  3. Cut your halloumi or grilling cheese into 1cm thick slices. Preheat a skillet over medium heat and add in a drizzle of avocado or olive oil. Once the pan is hot, sear each slice for about a minute on each side or until golden brown. Remove from the pan and put directly on the serving plate/ platter.

  4. Spoon the corn over the cheese and serve! ENJOY!!


  • if you can’t find halloumi (I couldn’t which is why I used grilling cheese, yes that is really the name and you’ll find it in the same area at the grocery store) - you could also skip the searing step and just use a block of fresh feta!

  • Speaking of grilling, you can grill the corn before cutting it off the cob. You can also grill the cheese, but pay extra attention that you don’t leave it on too long or it could melt through the rack.

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