Pesto Corn Succotash with Fried Halloumi

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.

This recipe can do double duty as a slam-dunk side dish or the main event. The corn succotash is the perfect canvas to showcase chunks of fried halloumi, however it offers endless versatility. If you don't eat cheese, you can swap the halloumi for seared scallops or shrimp.

In the realm of easy, healthy side dishes, you really can't beat this veggie-heavy dish. Beyond it's versatility, here are a few other reasons to love it:

• It’s easy to make ahead.
• Because it doesn't contain mayo, it’s safe to serve (and tastes fab) at room temperature.
• It can easily be scaled to any quantity.

And with its bright flavors and alluring array of textures, you’ll want to eat it every which way.

How to Make Corn Succotash with Fried Halloumi:

Between its lineup of fresh ingredients, reasonable prep time, and wide taste appeal, you'll want to keep this recipe on hand all summer long. 

The Ingredients:

• Corn: Use fresh corn from the cob, or frozen/thawed corn for convenience. If using fresh corn, you'll need 2 large cobs (or 3 small), which should amount to roughly 3 cups of kernels. 
• Edamame: Look to frozen shelled edamame for ease and convenience. Edamame is a great source of plant-based protein, fiber, and heart-healthy omega-3 fatty acids. 
• Poblano Pepper: I love the earthy, sightly smoky flavor of poblano peppers in this succotash. Alternatively, you can use a green bell pepper. 
• Red Onion: For some sweet onion-y flavor, sautéed red onion reigns supreme in this recipe. Alternatively, you can use yellow onion or shallots. 
• Tomatoes: Little bursts of juicy, sweet joy. During peak summer months, cherry tomatoes pack so much bright, umami flavor.
• Pesto: Feel free to use homemade or store-bought pesto here. My go-to is DeLallo Simply Pesto, which is the freshest-tasting jarred pesto you can find. If you happen to be growing a ton of basil, you can certainly whip up your own pesto, too.
• Halloumi: Halloumi is a firm cheese that originated in Cyprus, and is popular throughout the Mediterranean. Halloumi has a high melting point that allows it to be cooked directly on a hot skillet without melting into total oblivion.
  • The flavor of halloumi is often described as mild and buttery. Think of a cross between a tamer, less salty feta and mozzarella.

The Directions:

Step 1: Fry Halloumi Cheese

Heat oil in a large skillet (preferably cast-iron) over medium-high. Once hot, add halloumi cheese, and cook 2 minutes, until golden. Flip, and cook 1 more minute, until the other side is also golden and crisp. Transfer halloumi to a plate.

Step 2: Sauté Succotash 

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

Step 3: Assemble

Use the back of a spoon to smooth pesto onto a serving platter or four plates. Top with corn succotash and finish with fried halloumi. Garnish with extra fresh basil, if desired.

Recipe Variations:

• Succotash with Black Beans: Swap the edamame for black beans, and add a pinch of chili powder or smoked paprika for southwest flair.
• Southern Succotash: Keep it classic by swapping the edamame for lima beans, and the halloumi for bits of bacon. (Yum!)
• Zucchini Succotash: Keep with the summer theme by tossing in some sautéed zucchini. (No other substitutes needed!)

Storage Tips: 

• To Store: Transfer leftovers to an airtight container and refrigerate for up to 4 days. (It's OK if the pesto gets mixed in with the other ingredients -- it's delicious this way!)
• To Reheat: You can enjoy this succotash cold right out of the fridge, warm it in a skillet, or eat it closer to room temperature. I personally like to rewarm the halloumi in a skillet or a toaster oven, and enjoy the rest of the salad slightly chilled.

More Easy Summer Side Dish Recipes:

Cucumber Avocado Salad

Pesto Potato Salad

Peach & Corn Quinoa Salad

Fiesta Avocado Corn Salad

If you give it a try, snap a pic and tag #dishingouthealth on Instagram so I can see your beautiful creations. I also really appreciate readers taking the time to leave a rating and review! Lastly, follow along on Facebook and Pinterest for the latest recipe updates.

Pesto Corn Succotash with Fried Halloumi

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.

5 from 5 votes

Print Pin Rate

Course: Main dish or side

Cuisine: American, Mediterranean

Diet: Gluten Free, Vegetarian

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 4

Calories: 469kcal

Author: Jamie Vespa MS, RD

Equipment

• ▢
  Large skillet

Ingredients

• ▢ 2 Tbsp. extra-virgin olive oil
• ▢ 8 oz. halloumi cheese, sliced into ¼-inch pieces
• ▢ 3 cups corn kernels (cut from 2 large cobs or frozen/thawed)
• ▢ 1 poblano pepper, seeded and finely chopped
• ▢ ½ cup finely chopped red onion
• ▢ 1 Tbsp. red wine vinegar
• ▢ ½ tsp. each salt and black pepper
• ▢ 1 ½ cups cherry tomatoes, halved
• ▢ 1 cup frozen shelled edamame, thawed
• ▢ ½ cup fresh basil leaves, roughly chopped
• ▢ ⅓ cup pumpkin seeds (pepitas) preferably roasted and salted
• ▢ ½ cup basil pesto (homemade or store-bought)

Instructions

• 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.
• 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.
• 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.

Notes

To Store: Transfer leftovers to an airtight container and refrigerate for up to 4 days. (It's OK if the pesto gets mixed in with the other ingredients -- it's delicious this way!)

To Reheat: You can enjoy this succotash cold right out of the fridge, warm it in a skillet, or eat it closer to room temperature. I personally like to rewarm the halloumi in a skillet or a toaster oven, and enjoy the rest of the salad slightly chilled.

Nutrition

Serving: 1.25cups | Calories: 469kcal | Carbohydrates: 25g | Protein: 25g | Fat: 29g | Saturated Fat: 9g | Sodium: 710mg | Fiber: 5g | Sugar: 6g

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