Last Updated on 16 August, 2026 by Elby | The Tasteful Pantry
Corn halloumi and chorizo salad with lime coriander dressing is a refreshing and fulfilling salad recipe. 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, also try corn salsa (with creamy lime dressing), spicy corn salsa or my other tasty corn recipes. Have leftover chorizo? Try chorizo and red pepper pasta or halloumi and pumpkin salad with pearl couscous.
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.
What Goes In The Corn Halloumi And Chorizo Salad?
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.
How do you keep halloumi soft in a salad?
Cook the halloumi last and add it to the salad just before serving. The soak before cooking helps reduce excess saltiness and can give it a softer texture, but make sure you pat it thoroughly dry before cooking so it browns rather than steams. Cook just until golden on each side, then remove it from the pan. Once cooked halloumi begins to cool, its texture becomes firmer and noticeably squeakier, so this isn’t a salad to leave waiting on the bench.
Lime Coriander Dressing
The corn halloumi and chorizo salad has enough flavour that it doesn’t need to be eaten with the dressing. However, if you have the time and the ingredients it is definitely worthwhile – as dressing and sauces make everything better!
FAQ
What can I use instead of halloumi?
Feta and grilled paneer can work, with paneer providing the closest texture. Although halloumi is the perfect partner to the chorizo.
Can I make this salad vegetarian?
Absolutely. Simply leave out the chorizo and make it a ‘corn and halloumi salad’ or ‘grilled corn salad’. Or swap the chorizo for smoked chickpeas or roasted pumpkin or potato.. You can even roll the potato or pumpkin in a Spanish or Mexican style spice before roasting for that ‘chorizo vibe’.
Is this salad good served cold?
It is best slightly warm, especially while the halloumi is fresh from the pan and still soft in the middle. That said, leftovers straight from the fridge are still pretty delicious the next day.
Can I use frozen or canned corn?
Yes. Frozen corn works brilliantly and canned corn is handy too. Just drain canned corn well and cook it briefly in the pan to bring out a little sweetness and colour.
Do I have to make the lime coriander dressing?
No. If you’re running short on time or don’t have the ingredients, a simple squeeze of lime juice and pepper works well.
What can I use instead of rocket?
Baby spinach, mixed salad leaves or shredded cos lettuce all work. Rocket adds a peppery flavour that balances the halloumi and chorizo, but really, most leaves are good.
Feedback and More: Did you try the corn halloumi and chorizo salad recipe? Select a star rating ⭐⭐⭐⭐⭐ or leave a comment below. Cheers, Elby!
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Corn, Halloumi and Chorizo Salad
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
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 and soak in water for an hour or overnight
- 60 grams rocket
- 3 shallots - thinly sliced
Lime Coriander Dressing
- ½ quantity Lime Coriander Dressing
Instructions
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.
Nutrition
*Nutrition and calorie figures are estimates only.
Best salad I’ve had. It is even good with or without dressing. But the dressing is delicious and I’ve used it on lots of other salads as well
Thanks Peta, so glad you liked it!