I meant to post this roasted corn salad last year but now with fresh corn in the market I figure it is never too late. This grilled corn salad recipe with mango and halloumi and crispy cucumbers is hard to beat!
If you have been following me for awhile you must realize I'm in love with corn.
After all I grew up in corn country when teenagers were hired to detassel corn. Probably wouldn't be allowed today, but lots of my friends made their spending money that way.
I remember once my friend who worked in the corn fields brought over a huge burlap bag of fresh sweet corn that we soaked in water and then placed on the hot grill.
Not much better than that except...
the fresh roasted corn we had at the Kankakee County Fair. Grilled in their husks, these massive ears of corn were handed over with the roasted husks turned down to use as handles, but not before the ears were slathered with fresh butter.
It was up to you to salt it, but oh my, these were ears of goodness.
But today we are talking fresh corn salad made with unusual additions of mango and halloumi cheese.
I can guarantee these two ingredients weren't found at my grandfather's grocery or the local Jewel!
Looking for more of a Mexican corn salad? This elote corn can be served warm or at room temperature.
Table of contents
3 Ways to Roast Corn
1. My son-in-law places husked corn directly on the grill and slowly turns it for 15-20 minutes until some of the kernels have blackened. The corn can then be sliced off the cob and used in roasted corn salad. Corn can also be roasted in the husks but cooking time will be longer-however the corn will be more moist. Some like to soak the husks in water before placing on the grill which keeps the corn moister and this way the husks have less of a chance of burning. Personally I like a little char.
2. Corn can be roasted in the oven in the husk once the outer husk and silk have been removed. Place on a wire rack and bake at 350 for about 30 minutes. This produces a moister ear.
3. Corn on the cob can also be roasted in an air-fryer at 375 degrees for about 10-15 minutes.
Read the above as this is totally not necessary. Save yourself some time!
If I have a choice I always look for Silver Queen, Kandy Korn, and Peaches and Cream. Super sweet corn has no starch in the kernels so go for that, but I also love the tiny moist yellow ears of corn. Bicolor corn is the most popular and generally very sweet.
Why This Mango Corn Salad Is So Good!
A fresh corn salad screams summer to me.
I always buy fresh corn in the husk-never shucked. The husk keeps the ear of corn moist.
Think of this sweet corn salad as your guide to summer corn salads.
This NYT corn salad is a winner as is, but can be adapted many ways.
However the mix of sweet mango, salty cheese and crisp cucumbers is a winning combination!
Though this is not a mayonaise corn salad recipe, feel free to add a dollop if you prefer a creamier corn salad.
Know Your Sweet Corn Salad Ingredients
Grilled corn salad is very adapatable.
Halloumi is a grillable cheese that keeps its shape when cooked. We love this salty chewy cheese with its firm, squeaky texture.
Don't have halloumi? Feta cheese, Panela or mozzarella, and provolone are also grillable cheeses.
No mango? Canteloupe, papaya or apricots make great substitutes.
Fresh sweet cherub tomatoes are also great in roasted corn salad.
Just make sure all fruits and veggies are not overripe so you have nice, clean chunks or slices.
Fresh cucumbers add not just flavor, but great texture to this roasted corn salad with mango. Jicama would be fun to try in its place.
Keep in mind that chunks of avocado would be wonderful and even a can of dried and drained black beans.
Now for the corn! I love using fresh roasted corn but want to skip this step?
Trader Joes roasted corn from the freezer is more than suitable for fresh roasted corn. Once it is dried of moisture it works great in mango corn salad.
Corn Salad Vinaigrette and Seasoning
I like the simple vinaigrette for this roasted corn salad recipe but feel free to mix up the seasonings to your personal taste.
Apple cider vinegar would also be interchangeable with fresh lime juice.
Cumin, smoked paprika and black pepper might easily become chili powder, garlic powder and oregano. Or basil. Or Old Bay. Match your corn to your meal!
And don't be afraid to add more seasonings to the salad. In this case the ingredients have a lot of flavor, so the seasonings are subtle.
Fresh herbs add a lot to any food and particularly salads.
This roasted corn salad recipe calls for fresh mint and cilantro.
Want a change? Try adding fresh basil or oregano or Italian parsley.
Scallions are also in the recipe but chives or chopped red onion are also great flavor enhancers.
Pita chips almost make this a bread salad. Any type of hearty crouton adds to the flavor of this salad and also the texture. Texture is big in food!
Next time I'm going for cornbread croutons because one can never have too much of a good thing. Even these homemade corn nuts would work!
Honestly, have leftover grilled quesadillas? Just overtoast them, cut them into small pieces and you have quesadilla croutons!
Ways To Serve Easy Corn Salad
I think it goes without saying that this corn salad recipe would be great at any BBQ.
Though this salad is superb as a side dish with almost anything, it makes an awesome main course topped with chicken or shrimp.
Grilled Salmon or smoked salmon, would send me to the moon and back, placed on top of this simple corn salad.
Serve this roasted corn salad recipe as a summer salad with other summer salads. Nothing like a variety of salads to make the meal.
Give me this and egg salad and tuna salad on a 90 degree day and you are my best friend for life!
Make sure to serve your corn salad in a beautiful bowl because everything tastes good when it looks beautiful!
I just can't wait for Olathe corn season but that won't stop me from buying whatever is available.
Let me know what you think of this recipe and if you make your own corn salad I'd love it if you shared!
I'd love to hear if you make this recipe!
Please share a review or rate the recipe,
and be sure to tag me on social!
Recipe
Corn Salad with Mango and Halloumi
- Prep Time: 25 Minutes
- Total Time: 25 minutes
- Yield: 4 - 8 Servings 1x
- Category: Salads/Side Dish
- Cuisine: American
Description
This great corn salad has so much going for it. Mangoes and cucumbers and grilled halloumi cheese make this salad sweet and salty. Add a piece of chicken and have one amazing dinner.
Ingredients
3 T olive oil
2 T apple cider vinegar
½ t sugar
½ t kosher salt, plus more to taste
¼ t ground cumin
¼ t smoked paprika
Black Pepper
Salad Ingredients
3 ears of corn, husks removed
2 (8 0z blocks halloumi, drained and cut into ¾" cubes)
3 T olive oil
1 large, just ripe mango, peeled and cut into ¾" pieces or use peaches
3 Persian or mini cucumbers (½ lb), unpeeled, cut into ½" pieces
¼ c chopped mint
¼ c chopped cilantro
2 minced scallions
3 oz pita chips, crumbled or hearty croutons
Instructions
Make the vinaigrette by whisking the olive oil, vinegar, sugar, salt, cumin and smoked paprika in a large bowl. Taste for seasoning.
Rub the olive oil into the ears of corn. I grilled this to add extra flavor but corn can also be cooked in a hot skillet for 2-3 minutes on each side so that some of the kernels are blackened. Or just use cooked corn. When the corn has cooled, cut off cob and add to bowl with vinaigrette. Wipe out skillet.
Remove excess moisture from cheese with a paper towel. Heat skillet over medium-high heat. Add 1 T olive oil, then add the halloumi pieces and cook for 30-60 seconds on each side, turning frequently, until golden on all sides. I did this on the grill also, but sliced the oiled halloumi into slices, and grilled until blackened on each side. Then I cut the slices into squares.
Add to the bowl with the corn, along with the mango or peaches, cucumber, mint, cilantro and scallions. Add salt and pepper to taste and even some chile flakes if you like.
When ready to serve top with pita chips or hearty croutons.
Notes
Thank NYT!
Mangoes can be substituted with peaches. Or even canteloupe.
Make your own croutons if you don't use pita chips.
Halloumi or bread cheese and you could make this salad with feta but I do love halloumi.
I also like adding some fresh Italian parsley and dill is nice, also.
Serving size depends on if you are serving this as a side or as a main course.
More Corn Recipes
Corn and Grits Pudding with Green Chilies
Crispy Chipotle Shrimp and Corn
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