Corn, Halloumi and Chorizo Salad (with Lime Coriander Dressing)
Last Updated on November 2, 2024 by Elby | The Tasteful Pantry
Corn, Halloumi and Chorizo Salad with Lime Coriander Dressing is a refreshing and fulfilling salad. It can be served as a side – it’s particularly good for a barbeque. Or as the main feature, try it for a hearty lunch. But it is really good as a take plate to a gathering… you’ll get plenty of compliments!
If you are making this to use up the corn in the fridge, check out my other tasty corn recipes. Or leftover chorizo? Try my Chorizo and Red Pepper Pasta.
With the sweet corn, salty halloumi, spicy chorizo and tangy creamy dressing, this salad is packed full of flavours and textures. If you are time poor, try the salad without the dressing. Squeeze lime juice over the top, sprinkle with pepper and you still have a tasty salad.
Salad with Halloumi & Chorizo?
Corn: I like to use fresh corn off the cob. Ideally barbeque the corn to get that nice charred, smoky flavour. However, cooking in a pan is fine too. Spray the pan or the cobs directly with oil and cook in a frying pan or griddle pan.
Alternatively, if you don’t have fresh corn, use a can of corn kernels, drained and pan fry them in half a teaspoon of unsalted butter.
Chorizo: A spicy, smoky Spanish sausage that caramelises when cooked. Pan fry the chorizo until the fat renders out, making a delicious crust and crunch to pair with the salad.
Halloumi: A salty cheese from Cyprus, sometimes referred to as squeaky cheese. I soak my halloumi before cooking it. You can soak as one block, or cut into the sizes you want to use (the latter is my preference). Soak the cheese for at least 30 minutes and up to overnight. Drain and then pan fry. The cheese will soften when cooked and will harden again when it cools, so it is best to serve straight away.
Dressing: As mentioned above, the Corn, Halloumi and Chorizo Salad has enough flavour that it doesn’t need the dressing. However, if you have the time and the ingredients it is definitely worthwhile!
Feedback & More
Did you try the Corn Halloumi and Chorizo Salad (with Lime Coriander Dressing)? Let me know in the comments below. Cheers, Elby!
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Corn, Halloumi and Chorizo Salad (with Lime Coriander Dressing)
This salad is sweet, salty, spicy and fresh. The herb and citrus dressing brings the flavours together, making it a delicious side or meal on its own.
6
side servings15
minutes15
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Ingredients
- Salad
3 corn cobs, husks removed
1 chorizo sausage, halved and cut diagonally into 5mm slices
200 grams halloumi, cut into 1cm strips or cubes. Soak for an hour or overnight in water
60 grams rocket
3 green onions, thinly sliced
- Lime Coriander Dressing
1/4 avocado, skin removed, roughly chopped
1 cup coriander
1 1/2 tbsp lime juice
1 1/2 tbsp olive oil
1 tbsp water (extra if necessary, for consistency)
1 tsp maple syrup
1 small clove garlic
1/4 tsp salt
pepper, to taste
Directions
- Salad
- Cooking the corn, halloumi and chorizo.
Barbeque: Cook the corn (spray with oil if necessary). Slice the corn kernels off the cob and place in a serving bowl. Cook the halloumi and chorizo and add to the corn.
Stove top: Spray a pan with oil and cook the corn over medium heat. You may need to cover with a lid to help it cook through. Cut the kernels off the cob and place in a serving bowl. Cook the chorizo and halloumi in the same pan and add to the corn. - Toss the remaining salad ingredients with the corn mix and serve, drizzled with the dressing.
Serve the salad straight away if possible, so the halloumi stays soft. - Lime Coriander Dressing
- Blend all ingredients until silky smooth, adding only 1 tablespoon of water to start. Add extra if you would like a runnier consistency (use a blender, food processor, stick blender – anything that will make a super smooth texture).
Store any leftover dressing in an airtight container in the fridge for up to a week.
Also try my other tasty Healthy recipes and delicious Sides.
Pumpkin, Blue Cheese and Walnut Salad
Cooks in 40 minutesDifficulty: EasyA delicious salad that is great any time of the year. Serve it as a side or on its own. All the different components work perfectly together, providing a balance of flavours and textures.
Roasted Carrot Salad
Cooks in 35 minutesDifficulty: EasyA delicious, flavoursome and colourful way to serve carrots and such a great side to lift any meal.
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