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.
3cupscorn kernels (cut from 2 large cobs or frozen/thawed)
1poblano pepper, seeded and finely chopped
1/2cupfinely chopped red onion
1Tbsp.red wine vinegar
1/2tsp. eachsalt and black pepper
1 1/2cupscherry tomatoes, halved
1cupfrozen shelled edamame, thawed
1/2cupfresh basil leaves, roughly chopped
1/3cuppumpkin seeds (pepitas)preferably roasted and salted
1/2cupbasil 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.