Corn, Mango and Halloumi Salad

Corn, Mango and Halloumi Salad

Based on Hetty McKinnon's recipe in NYT Cooking.

Ingredients

Makes 4 servings

  • 6 Tbsp vegetable oil (or other neutral oil)
  • 2 limes (~4 Tbsp lime juice)
  • 1 tsp sugar
  • 1 tsp salt
  • ½ tsp ground cumin
  • ½ tsp smoked paprika
  • 3 ears of corn
  • 200g halloumi
  • 2 Tbsp butter
  • 1 Tbsp olive oil
  • 2 mangos (just-ripe)
  • 4 Persian or mini cucumbers (about ½ pound)
  • ¼ cup mint leaves
  • ¼ cup coriander
  • 2 spring onions
  • Kosher salt and black pepper
  • 2 handfuls corn chips

Make the vinaigrette

  1. Juice 2 limes and put in a medium bowl.
  2. Add 6 Tbsp vegetable oil, 1 tsp sugar, 1 tsp salt, ½ tsp ground cumin and ½ tsp smoked paprika to the bowl.
  3. Whisk until combined.

Cook the corn and halloumi

  1. Melt ~2 Tbsp butter and drizzle over 3 ears of corn and massage in. This step is a little messy, so do it on a chopping board or sheet pan.
  2. Heat a 10-inch skillet over medium-high. When hot, add the corn and allow to cook for 2 to 3 minutes on each side, so they char. (The ears don’t need to be completely blackened, just parts of them.) Set aside.
  3. Cut ~200g halloumi into 2cm cubes.
  4. Clean the skillet and put back on the heat. Once hot, drizzle 1 Tbsp olive oil then fry the halloumi cubes on each side until golden (~1 minute per side).

Assemble the salad

  1. Once the corn is cool enough to handle, cut the corn kernels from the ears and put in a bowl with the halloumi.
  2. Cut 2 mangos into 2cm cubes and add to the bowl.
  3. Halve 4 Persian or mini cucumbers lengthways then cut into 1cm slices and add to the bowl.
  4. Finely slice 2 spring onions and add to the bowl.
  5. Chop ¼ cup mint leaves and ¼ cup coriander. Add to the bowl.
  6. Cover with the vinaigrette and toss to combine. When ready to serve, crumble 2 handfuls corn chips and toss through salad.