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Pesto Corn Succotash with Fried Halloumi

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.
Course Main dish or side
Cuisine American, Mediterranean
Diet Gluten Free, Vegetarian
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Calories 469kcal


  • Large skillet


  • 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. each salt and 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)


  • 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.


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.


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