Pesto Corn Succotash with Fried Halloumi

By Jamie Vespa

Pesto Corn Succotash with Fried Halloumi is a fantastic summertime lunch or light dinner. Featuring a hearty blend of sweet corn, edamame, and tomatoes served over basil pesto with chunks of fried halloumi cheese. Gluten free, filling, and so flavorful.

Ingredients

• 2 Tbsp. extra-virgin olive oil
• 8 oz. halloumi cheese, sliced into 1/4-inch pieces
• 3 cups corn kernels (cut from 2 large cobs or frozen/thawed)
• 1 poblano pepper, seeded and finely chopped
• 1/2 cup finely chopped red onion
• 1 Tbsp. red wine vinegar
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• 1 1/2 cups cherry tomatoes, halved
• 1 cup frozen shelled edamame, thawed
• 1/2 cup fresh basil leaves, roughly chopped
• 1/3 cup pumpkin seeds (pepitas) (preferably roasted and salted)
• 1/2 cup basil pesto (homemade or store-bought)

Instructions

1. 1

   Heat oil in a large skillet (preferably cast iron) over medium-high. Once hot, add halloumi cheese; cook 2 minutes, until golden. Flip, and cook 1 more minute, or until the under side is golden and crisp. Use a set of tongs to transfer halloumi to a plate.

2. 2

   Add corn, poblano peppers, and red onion to the skillet. Cook, stirring only occasionally, until tender, about 5 minutes. Add red wine vinegar, salt, and pepper; cook 1 more minute. Stir in tomatoes, edamame, fresh basil, and pumpkin seeds; remove from heat.

3. 3

   Use the back of a spoon to smooth pesto onto a serving platter or four small plates. Spoon corn succotash over pesto, and top with pieces of fried halloumi. Garnish with extra fresh basil and a drizzle of olive oil, if desired.