Are you craving a vibrant, vegetarian taco recipe that’s bursting with flavor? Try these Grilled Halloumi and Corn Tacos.
They combine the salty, squeaky goodness of grilled halloumi cheese with sweet, charred corn, fresh veggies, and zesty toppings.
Perfect for weeknight dinners, summer BBQs, or Taco Tuesdays, this recipe is quick, customizable, and sure to impress.
Let’s dive into why this dish will become your new favorite, along with tips, variations, and everything you need to make it perfectly.
Why You’ll Love This Recipe
Bold Flavors: The smoky, charred corn pairs perfectly with the salty, golden halloumi, creating a mouthwatering contrast.
Quick and Easy: Ready in under 30 minutes, this recipe is ideal for busy evenings.
Vegetarian-Friendly: No meat needed—these tacos are hearty and satisfying for everyone.
Customizable: Swap ingredients or add your favorite toppings to make it your own.
Perfect for Any Occasion: From casual dinners to festive gatherings, these tacos shine.
Ingredients
Halloumi Cheese: 8 oz (225g), sliced into ½-inch thick pieces
Corn: 2 fresh corn cobs, husked (or 1 cup frozen corn, thawed)
Tortillas: 8 small corn or flour tortillas (6-inch)
Cherry Tomatoes: 1 cup, halved
Avocado: 1 large, diced
Red Onion: ½ small, finely chopped
Cilantro: ¼ cup, chopped
Lime: 2, cut into wedges for juice and garnish
Olive Oil: 2 tbsp, for grilling
Chili Powder: 1 tsp (optional, for a spicy kick)
Cumin: ½ tsp
Salt: ½ tsp
Black Pepper: ¼ tsp
Sour Cream or Greek Yogurt: ½ cup, for topping
Hot Sauce: Optional, for extra heat
Instructions
Prep the Ingredients:
Slice the halloumi into ½-inch thick pieces.
Husk the corn and remove kernels (if using fresh corn).
Chop the tomatoes, avocado, red onion, and cilantro.
Grill the Corn:
Heat a grill pan or outdoor grill to medium-high heat.
Brush corn kernels with 1 tbsp olive oil and sprinkle with chili powder, cumin, salt, and pepper.
Grill for 5-7 minutes, stirring occasionally, until lightly charred. Set aside.
Grill the Halloumi:
Brush halloumi slices with remaining olive oil.
Grill for 2-3 minutes per side until golden brown with grill marks. Set aside.
Warm the Tortillas:
On the same grill or a skillet, warm tortillas for 30 seconds per side until soft and pliable.
Assemble the Tacos:
Place a slice of grilled halloumi on each tortilla.
Top with a spoonful of charred corn, cherry tomatoes, avocado, and red onion.
Sprinkle with cilantro and a squeeze of lime juice.
Add a dollop of sour cream or Greek yogurt and a dash of hot sauce, if desired.
Serve:
Serve immediately with extra lime wedges on the side.
Tips for Perfect Grilled Halloumi and Corn Tacos
Don’t Overcook Halloumi: Grill just until golden to keep it soft and squeaky, not rubbery.
Use Fresh Corn: Fresh corn gives the best flavor and texture, but frozen works in a pinch.
Prevent Sticking: Lightly oil the grill or pan to prevent halloumi from sticking.
Warm Tortillas Properly: Wrap tortillas in foil and warm in the oven at 300°F (150°C) if not grilling.
Balance Flavors: The lime juice and cilantro add brightness, so don’t skip them!
Variations and Substitutions
Spicy Twist: Add sliced jalapeños or a sprinkle of cayenne pepper for heat.
Different Cheese: Swap halloumi for paneer or queso fresco for a similar texture.
Vegan Option: Use grilled tofu or tempeh instead of halloumi and vegan sour cream.
Extra Veggies: Add shredded lettuce, diced bell peppers, or pickled onions for crunch.
Gluten-Free: Use 100% corn tortillas to keep it gluten-free.
Low-Carb Option: Swap tortillas for lettuce wraps or serve as a taco bowl.
Serving Suggestions
Mexican Rice: Serve with a side of cilantro-lime rice for a complete meal.
Guacamole and Chips: A bowl of fresh guacamole with tortilla chips is always a hit.
Black Bean Salad: A light bean salad with tomatoes and corn complements the tacos.
Drinks: Pair with a refreshing agua fresca, iced tea, or sparkling water with lime.
Make-Ahead, Storing, and Freezing Instructions
Make-Ahead
Prep the veggies and spices up to 1 day in advance.
Store in airtight containers in the fridge. Grill halloumi and corn just before serving for the best texture.
Storing
Store leftover grilled halloumi and corn in separate airtight containers in the fridge for up to 3 days.
Keep toppings like avocado and cilantro fresh by storing separately.
Freezing
Halloumi can be frozen for up to 3 months, but it may lose some texture.
Corn freezes well for up to 6 months. Thaw in the fridge before reheating.
Reheating
Reheat halloumi and corn in a skillet over medium heat for 2-3 minutes. Warm tortillas before assembling.
FAQs
Q. Can I use frozen corn instead of fresh?
Yes, frozen corn works well. Thaw it first and pat dry to ensure it chars properly.
Q. What’s the best way to grill halloumi without sticking?
Use a well-oiled grill or non-stick pan and avoid moving the halloumi too soon while grilling.
Q. Can I make these tacos vegan?
Absolutely! Swap halloumi for grilled tofu or tempeh and use vegan sour cream or cashew cream.
Q. How do I store leftover tacos?
Store components separately in the fridge. Assemble fresh tacos when ready to eat for the best flavor.
Q. Can I use flour tortillas instead of corn?
Yes, flour tortillas work great and add a softer texture.
Conclusion
In conclusion, these Grilled Halloumi and Corn Tacos are a fresh, flavorful twist on classic tacos, perfect for any occasion.
With their smoky, zesty, and satisfying bite, they’re sure to become a staple in your recipe rotation.
Whether you’re hosting a summer barbecue or whipping up a quick weeknight dinner, this vegetarian taco recipe delivers on taste and ease.
Try them today and customize with your favorite toppings for a meal everyone will love!
Read More:- Halloumi Tacos with Mango Salsa
Grilled Halloumi and Corn Tacos
Ingredients
- 8 oz halloumi cheese sliced
- 2 corn cobs or 1 cup frozen corn
- 8 small tortillas
- 1 cup cherry tomatoes halved
- 1 avocado diced
- ½ small red onion chopped
- ¼ cup cilantro chopped
- 2 limes
- 2 tbsp olive oil
- 1 tsp chili powder optional
- ½ tsp cumin
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup sour cream or Greek yogurt
- Hot sauce optional
Instructions
- Slice halloumi and prep veggies.
- Grill corn with oil and spices for 5-7 minutes until charred.
- Grill halloumi 2-3 minutes per side until golden.
- Warm tortillas 30 seconds per side.
- Assemble tacos with halloumi, corn, tomatoes, avocado, onion, cilantro, lime juice, and sour cream.
- Serve with lime wedges and hot sauce, if desired.
