Corn Salad With Mango and Halloumi

By Hetty Lui McKinnon

Updated July 26, 2021

  • David Malosh for The New York Times. Food Stylist: Simon Andrews.
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Total Time
25 minutes
Rating
5(2,138)
Comments
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This salad brings together some of summer’s best and brightest ingredients: corn, mango and cucumbers. A perfect, just-ripe mango provides sweetness as a counterbalance to the saltiness of fried halloumi. The cheese is fairly easy to find in supermarkets, but if you are looking for an alternative, you can use queso blanco, which is less salty, but fries in a similar way. (For best results, fry the cheese just before you are ready to eat.) Pita chips turn this into a heartier meal. You can also wrap the salad in corn tortillas and serve with guacamole. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

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Ingredients

Yield:4 servings

FOR THE VINAIGRETTE

  • 3 tablespoons extra-virgin olive oil

  • 2 tablespoons apple cider vinegar

  • ½ teaspoon granulated sugar

  • ½ teaspoon kosher salt, plus more as needed

  • ¼ teaspoon ground cumin

  • ¼ teaspoon smoked paprika

  • Black pepper

FOR THE SALAD

  • 3 ears of corn, husks removed

  • 2 (8-ounce) blocks halloumi cheese, drained and cut into ¾-inch cubes

  • 3 tablespoons extra-virgin olive oil

  • 1 large just-ripe mango, peeled and cut into ¾-inch pieces

  • 3 Persian or mini cucumbers (about ½ pound), unpeeled, cut into ½-inch pieces

  • ¼ cup chopped mint leaves

  • ¼ cup chopped cilantro

  • 2 scallions, finely sliced

  • Kosher salt and black pepper

  • 3 ounces pita chips, crumbled

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

62 grams carbs; 101 milligrams cholesterol; 756 calories; 23 grams monounsaturated fat; 4 grams polyunsaturated fat; 18 grams saturated fat; 49 grams fat; 7 grams fiber; 1486 milligrams sodium; 24 grams protein; 21 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    To make the vinaigrette, place the olive oil, vinegar, sugar, salt, cumin and smoked paprika in a large bowl and whisk until combined. Taste, and season with pepper and also more salt if needed.

  2. Step 2

    To prepare the salad, place the ears of corn on a sheet pan and drizzle with olive oil, massaging to coat.

  3. Step 3

    Heat a medium (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. When cool enough to handle, use a sharp knife to cut the corn from the ears and add to the bowl with the vinaigrette. When the pan has cooled, wipe it out.

  4. Step 4

    Pat the halloumi cheese with a kitchen towel to remove excess moisture. Heat the same pan you used for the corn over medium-high. When hot, drizzle with 1 tablespoon olive oil, then add the halloumi pieces and cook for 30 to 60 seconds on each side, turning frequently, until they are golden on all sides. Transfer to the bowl with the corn.

  5. Step 5

    To the bowl, add the mango, cucumbers, mint, cilantro and scallions and toss to combine. Taste and add salt and black pepper to your liking. When you are ready to serve, top with pita chips and toss gently.

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Ratings

5 out of 5
2,138 user ratings
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Comments

Sally

Will definitely try this, but will skip the messy oiling of the corn on the sheet pan. My go-to approach for this component is just to put the shucked ears on a searing hot cast iron griddle or pan, and flip them around every few minutes till there are enough nice blackened parts.

JG1

Was craving something a little spicier and thought of how mangos and corn are served on the streets Mexico doused in lime, chile powder, and more. So I subbed a whole lime in for the vinegar (more than doubling the dressing), doubled the cilantro/dropped the mint, and as the pièce de résistance, topped the whole salad with crumbled spicy Takis instead of pita chips. (Takis are like the Lays potato chips of Mexico, but made with corn and available in spice levels from mild to “fuego”) ¡DELICIOSO!

Mark

Given it’s Peach season here in the NE I’m gonna swap out the mango. Can’t wait sounds yummy!

Adaptable, gorgeous summer salad

Like others, I adapted this recipe to my needs and ingredients: Instead of the vinaigrette, I topped with salt, lime juice, lime zest, and olive oil. I used only mint and not cilantro because it was too much work. For more protein, richness, and a garlicky kick, I served on top of a base of tofu blended with tahini, lime juice, olive oil, salt, garlic, and yuzu chili paste—this addition was enough to make it a “meal” when served alongside burrata caprese salad and some toasted bread. Beautiful, unfussy, great for having friends over on hot days.

Hannah Feng

Half halloumi was enough Pita chips were great from scratch, naan with EVOO, salt, air fry 350 for 5ish mins .5 inch cucumber felt too thick as they didn’t absorb much flavor. try .33 or .25 inch

Kathleen Scharf

We’ve made this three times exactly as written and have loved it. Great summer guest dish.

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