HALLOUMI WITH TOMATOES, CORN & BASIL

Cyprus gave us halloumi, the salty, springy cheese that can hit a hot pan, turn deeply golden and still refuse to melt. Here, those crisp edges and chewy centres anchor a dish that is sweet, juicy, savoury and bright, with enough jalapeño heat and lime acidity to keep every bite lively. Inspired by NYT Cooking's Melissa Clark, we love the way she combines ingredients for surprisingly distinctive flavours.

INGREDIENTS:

• 4 tbsp EVOO, more as needed
• 1 tbsp Jalapeño EVOO
• 400g halloumi cheese, cut into pieces 1-1/2 inches wide and 1/2 inch thick, then patted very dry
• 2 cups corn kernels, fresh or frozen, thawed
• 2 cups cherry tomatoes, cut in half vertically
  
• 1/2 tsp salt
• 1/2 cup thinly sliced red onion
• 1/2 cup chopped fresh basil, more as garnish
• 1-1/2 tbsp Key Lime white balsamic  Black pepper

DIRECTIONS:

Heat EVOOs in a large nonstick skillet over medium-high heat until shimmering. Add the halloumi in a single layer, working in batches if necessary. Cook without moving until deeply golden underneath, 1 to 2 minutes. Turn and cook the second side until golden. Transfer to a paper towel on plate.

Add additional EVOO if necessary. When hot, add the corn and cook until its lightly charred in places. Add the tomatoes and salt. Cook for another 2 to 3 minutes, tossing gently, until the tomatoes are beginning to soften but still hold their shape.

Remove the skillet from the heat. Add the halloumi, and basil, then drizzle with Key Lime White Balsamic and gently toss. Finish with black pepper and more basil. Serve immediately while the halloumi is hot and crisp-edged.