Corn Salad With Mango and Halloumi Recipe (2024)

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.

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

I used Panner as a substitute for halloumi in another salad recipe from this site and liked it better than halloumi and much cheaper!

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!

Might be my all time favorite recipe from NYT. Seriously, amazing! Prepped almost everything ahead of time, just did the cheese right before eating. Made for a fairly easy lunch. Didnt really have enough cilantro, which was fine, but the mint is important. Used an English cucumber. Skipped the pita.

Delicious! Drove to 3 grocery stores to find ripe mangoes as I like to stay true to the recipe first time around. Agree with some of the other reviews that you can skip the sheet pan step with the corn.

I cooked this recipe as is and it's a keeper but I will tinker with some things moving forward. I will only use 8 oz of cheese next time; 16 oz was way too much, and I love halloumi. I will sub lime juice for the apple cider vin. I will use a neutral tasting oil instead of olive oil. I'll double the scallions, omit the mint, quadruple the cilantro. The cumin and paprika were lost in all the strong flavors so might just use a serrano chile and/or cayenne next time.

Amazing.

This dish is easily one of my favorite recipes of all time. I have made it 5-10 times now for various BBQs and potlucks and it is always a huge crowd pleaser. The freshness of the herbs, mango, and cucumber are perfectly balanced by the charred halloumi and corn, and the sweetness and acidity of the vinegrette. I have made it with and without the pita chips and find it's great either way.

PERFECT summer lunch or supper. I usually use peaches or nectarines instead as they are easier to find at the perfect ripeness. I also serve over heaps of salad greens, tossed lightly with a bit of the vinaigrette. I often cook a bunch of fresh corn up and take it off the cob and freeze it. If the corn is ready to go, then this recipe just takes a few minutes to prepare. I may actually also try this with seasoned, air-fryer-fried tofu cubes as a low-fat option! Thanks Hetty for another winner!

I open up a can of corn, rinse under water and put in bowl.

Do not use the sugar. And ignore the note about peaches

Skip the sheet pan step and go easy on the dressing especially if you're using it as meal prep.

My favorite NYT recipe. Great with a seeded, chopped jalapeño

We love this! Use peaches instead of mango b/c in season at the same time, use whatever cukes are exploding in my garden w/seeds removed, add a finely diced jalapeno pepper, and use just one block of halloumi b/c it's too expensive to get two and it's just perfect! Also, I cut the corn off first and then sear it in the hot pan with just a little oil - easier and less mess for same result.

This is SO good! Used 4 ears of corn since my mango was huge, omitted cilantro, and diced about 6 oz of (mild) Danish feta instead of frying halloumi, mostly out of laziness. I also used grilled corn, Amazing combo of flavors, will def make again (and will be even better with cilantro!). This made about 8 servings.

To simplify the corn process, I used fire-roasted frozen corn (from Trader Joe’s). On the advice of another commenter, I used 2 local ripe peaches. And on the advice of the head note, I used queso blanco (excess from making chile rellenos). Super delicious late summer meal - will make again!

A very minor addition to top off the salad: a generous spritz of the Chipotle (smoked) Tabasco sauce. It didn't just taste nice, but dovetailed into the flavours to bring out the sweet and salty!

This recipe was perfection!

Yum. Agree the halloumi was too much. Would go about 12 oz next time. Mint & scallion are key. Skipped the cilantro.

2 tablespoons they have portioned to coat the corn was way too much and can just be done over the skillet itself. Likewise, the cheese portion can be reduced by half. I pre-made this for a take to work lunch and to keep the mangos fresh, coated the pieces on their own first with some lime juice. It brought a great lift. Added some tajin to then mix as well.If you don’t usually have pita chips on hand but have pitas, cut one up & dry it out in the oven checking intermittently to avoid burning.

I had high hopes for this salad, I love all the individual components. But something about corn and mango just did not work for me. The mango with the halloumi was wonderful.