Halloumi And Corn Casserole Food

CUMIN-SPICED HALLOUMI WITH CORN & TOMATO SLAW

Steps:

• Mix the lime zest and juice with the oil, thyme, turmeric, cumin, coriander and garlic together in a bowl. Add the halloumi and carefully turn it until coated - take care as it breaks easily.
• To make the slaw, mix the lime juice and zest, yogurt, coriander and chilli together, then stir in the corn, red pepper, beans, tomatoes, onion and cabbage.
• Heat a large non-stick frying pan or griddle pan and fry the cheese in batches for 1 min each side. Serve the slaw on plates with the halloumi slices on top. If you're cooking for two people, serve half of the halloumi and slaw and chill the rest for lunch another day.

HALLOUMI WITH CORN, CHERRY TOMATOES AND BASIL

Steps:

• 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.

CORN AND HALLOUMI SUMMER SALAD RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Heat a large cast iron skillet over medium-high heat. Add the corn and cook for 10-12 minutes, turning occasionally, until charred on all sides. Remove the corn from the pan and set aside to cool.
• Reduce the heat to medium. Add the halloumi to the skillet and sear for 2-3 minutes, or until golden brown. Flip and sear for another 1-2 minutes, or until golden brown on the other side.
• Tear the pita into irregular pieces directly onto an unlined baking sheet. Drizzle with the olive oil and season with the za'atar and salt. Use your hands to toss until evenly coated. Bake for 10-12 minutes, stirring halfway through, until the pita is golden brown and begins to crisp.
• Make the dressing: in a small jar with a lid, combine the Dijon mustard, maple syrup, shallot, red wine vinegar, olive oil, black pepper, and salt. Secure the lid and shake vigorously to emulsify. Refrigerate until ready to assemble the salad. The dressing will keep in the refrigerator for up to 1 week.
• On a cutting board, lay an ear of corn on its side and cut off the kernels, keeping the kernels in clusters if possible. Roughly chop the hazelnuts. Cut each halloumi slab diagonally into quarters.
• Assemble the salad: In a large shallow bowl, combine half of the greens, half of the mint, half of the pita, half of the cherry tomatoes, and half of the corn. Season with salt and top with half of the halloumi. Repeat with the remaining ingredients (layering helps make the salad more interesting and full). Top the salad with the toasted hazelnuts. Drizzle the dressing over the salad just before serving.
• Enjoy!

HALLOUMI AND CORN CASSEROLE

Steps:

• Preheat oven to 350°F.
• Spread the butter over the bottom and sides of a casserole dish.
• Warm the milk in a heavy-bottomed saucepan over medium heat.
• Stirring constantly with a wooden spoon, add the cream cheese and stir until it melts.
• Turn off the heat and add half of the grated cheese and the corn.
• Stir for a minute.
• Stir in the scallions, parsley, garlic, the nutmeg and salt and pepper to taste.
• Pour the mixture into the buttered casserole dish and sprinkle the top with the remaining cheese.
• Bake about 30 minutes or until the mixture is hot and bubbly and the cheese topping has melted and is just starting to turn golden.

GRILLED HALLOUMI AND SWEET CORN TACOS

Steps:

• Prepare a grill or grill pan for medium heat.
• Whisk the zest and juice of 1 lime together in a small bowl with the crema and sriracha. Set the sauce aside.
• Grill the corn, rotating the ears every few minutes, until all sides are charred, 10 to 12 minutes on a grill with the lid closed or 12 to 15 minutes on a grill pan. Set aside to cool slightly.
• Oil the grill grates or pan. Grill the cheese until grill marks appear, 1 to 2 minutes per side. Set aside.
• Grill the tortillas until just charred in spots, 1 to 2 minutes per side.
• Cut the remaining 2 limes into wedges. Slice the corn kernels off the cobs.
• To assemble the tacos, place 2 tortillas on a plate and top each with some corn kernels, 1 slice of halloumi, 2 to 3 slices of avocado, some radish slices and a sprinkle of scallions and cilantro. Finish with a drizzle of the sauce. Repeat with the remaining tortillas. Serve with lime wedges.