Mexican-Style Grilled Halloumi with Charred Corn, Black Beans & Lime Crema
Grilled halloumi with charred corn and beans, mixed with onion and spices, finished with lime crema of soured cream.
- 250 g halloumi cheese
- 2 whole corn on the cob
- 240 g black beans
- 1 whole red onion
- 20 g fresh coriander
- 2 whole lime
- 100 ml soured cream
- 3 g smoked paprika
- 2 g chilli powder
- 2 tbsp olive oil
- 3 g sea salt
- 2 g black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Preheat a grill pan or barbecue to high heat. Slice halloumi into 1cm-thick slices. Brush both sides lightly with olive oil and season with salt and pepper.
- Step 2
Drain and rinse black beans. Finely dice red onion.
- Step 3
Make lime crema: Zest 1 lime and squeeze juice from both limes into a bowl. Mix with soured cream, a pinch of smoked paprika, salt and pepper. Set aside.
- Step 4
Grill corn cobs for 10–12 minutes, turning occasionally, until charred and tender. Remove and let cool slightly, then cut kernels from the cob.
- Step 5
Grill halloumi slices for 2–3 minutes per side until golden and charred lines appear. Transfer to a plate.
- Step 6
In a bowl, combine charred corn kernels, black beans, diced red onion, smoked paprika, chilli powder and remaining olive oil. Squeeze juice from 1 lime over and season with salt and pepper.
- Step 7
Roughly chop fresh coriander. Divide bean and corn mixture between two plates. Top with grilled halloumi slices, drizzle with lime crema and scatter coriander over the top. Serve immediately.
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