Oh my gosh, when summer finally hits, I swear my grill starts singing! Forget those sad, lukewarm lettuce salads you see everywhere else. We are leveling up today with something that hits every single note: sweet, salty, smoky, and seriously fresh. I’ve spent years perfecting how to get that amazing counterpoint between hot grilled items and cool tropical fruit, trust me, it’s an art form. If you’ve been searching for the absolute ultimate summer bowl, you have found it in this Grilled Charred Corn Haloumi Mango Salad Delight. It’s vibrant, it’s fast, and honestly, it tastes like vacation!
Why You Will Love This Grilled Charred Corn Haloumi Mango Salad Delight
I know you’re busy, so this is the kind of recipe that truly delivers maximum flavor for minimum fuss. Seriously, 30 minutes total, and you have a showstopper. This isn’t just a side dish; it’s a meal that feels special but comes together so easily. I’ve recommended this salad to so many friends struggling to find exciting vegetarian options, and it’s always a huge hit.
- It’s the texture trio that wins! You get the squeak from the grilled halloumi, the satisfying pop from the charred corn, and the soft sweetness of the mango. It just works!
- Super quick weeknight dinner potential—we’re talking 15 minutes hands-on time, which is practically instant gratification.
- It’s vegetarian but still incredibly satisfying thanks to the protein and saltiness packed into that halloumi cheese. No one misses the meat here, I promise!
- It perfectly captures summer on a plate. Everything tastes brighter when it’s tossed with fresh lime dressing.
If you are looking for more quick, vibrant meals, make sure you check out my guide on making the vibrant, easy chickpea salad—it shares a similar fresh vibe!
Essential Components for the Grilled Charred Corn Haloumi Mango Salad Delight
You absolutely cannot rush the ingredient gathering phase for this salad. For the Grilled Charred Corn Haloumi Mango Salad Delight to sing, you need the right building blocks—especially the sweet fruits and the salty cheese ready for that grill action! I always lay everything out on the counter so I can visualize what I’m working with before I even turn on the stove.
The list is short, which is wonderful, but the prep details on each item are crucial for the texture we want in the final dish. Don’t just grab any mango; it needs to be ripe so it’s sweet but still firm enough to handle the dressing later.
Here’s exactly what you need stocked up to make this magic happen:
- Two ears of corn—make sure they are fully **husked** before they hit the heat.
- About 8 ounces of halloumi cheese that you must slice nicely into thick half-inch pieces. This thickness prevents it from falling apart on the grill grates!
- One large, ripe mango, cut into perfect little **diced** cubes.
- Four generous cups of your favorite **mixed greens**—nothing too fussy, just something crisp.
- A quarter cup of beautiful, **thinly sliced red onion**. The bite of the onion really cuts through the richness of the cheese.
- The dressing basics: two tablespoons of olive oil, one tablespoon of fresh lime juice, one teaspoon of honey for a touch of sweetness, plus salt and pepper to taste.
See? Simple, right? Once you have these components ready, the actual assembly is going to fly by in minutes.
Step-by-Step Instructions for the Grilled Charred Corn Haloumi Mango Salad Delight
Okay, this is where the fun starts! You’re going to need a grill or a grill pan for this one—don’t skip the charring, because that smoky depth is what makes this Grilled Charred Corn Haloumi Mango Salad Delight unforgettable. I always get my dressing ingredients combined right upfront so I’m not scrambling when the corn is hot off the grates. Remember, we want to eat this while the halloumi is still warm!
We’ve got three main components to tackle: the corn, the cheese, and the dressing. Follow these steps in order, and you’ll have the perfect summer salad ready in about 15 minutes of active time. If you’re looking for other great grilled dishes to serve alongside this, you have to try my recipe for irresistible grilled salmon burgers; they make a fantastic full meal!
Grilling the Corn for the Grilled Charred Corn Haloumi Mango Salad Delight
Get your grill heated up to medium-high. Take those husked ears of corn and brush them ever so lightly with some olive oil—just enough to stop them sticking, not so much that they flame up! They need about 8 to 10 minutes total on the heat. The trick here is turning them every couple of minutes. You are looking for those beautiful, dark brown or black stripes—that’s the charred corn flavor we want! Once they look nicely blackened in spots, pull them off and let them cool just enough so you can handle them safely. Then, just slice those sweet kernels right off the cob.
Preparing the Halloumi and Whisking the Dressing
While the corn is cooling, move onto the halloumi. Lightly brush your thick slices with a tiny bit more olive oil. These grill fast! You only need about 2 to 3 minutes per side until they are golden brown and smell amazing. You’ll notice they soften up a bit; that’s perfect. While that’s happening, grab a small bowl and whisk together your dressing: the final tablespoon of olive oil, that bright lime juice, the honey, salt, and pepper. Whisk it hard until the honey is fully dissolved and it looks a little creamy—don’t let it separate!
Assembling the Grilled Charred Corn Haloumi Mango Salad Delight
Now for the big toss! In your biggest bowl, combine all your cool ingredients: the mixed greens, the corn kernels you just cut off, the diced mango, and all those thin slices of red onion. Drizzle the lime dressing over everything and toss it gently. My favorite expert tip here is serving immediately! Gently place the warm grilled halloumi right on top of the tossed salad. Don’t mix the halloumi in during the toss; you want it warm when your guests bite into it so they get that lovely squeaky texture contrast against the cool mango. Enjoy right away!
Ingredient Notes and Substitutions for Grilled Charred Corn Haloumi Mango Salad Delight
The beauty of a great recipe is knowing where you can bend the rules and where you absolutely shouldn’t! With our Grilled Charred Corn Haloumi Mango Salad Delight, the main ingredient pivot point is that delicious salty cheese. If, for some wild reason, you can’t find halloumi, my notes say you can totally swap in feta. But listen up—you must not, under any circumstances, put the feta on the grill! It will just crumble into salty soup, and that defeats the whole textural purpose of this amazing salad.
On the topic of fruit, mango ripeness is everything here. You want it to yield slightly to a light squeeze—that means it’s sweet and juicy—but it shouldn’t be mushy at all. If it’s too hard, it won’t taste like summer; if it’s too soft, it’ll turn to jam when you toss it with the dressing. A perfectly ripe mango is the secret weapon here!
Tips for the Perfect Grilled Charred Corn Haloumi Mango Salad Delight
Even though this Grilled Charred Corn Haloumi Mango Salad Delight is simple, a couple of little things I’ve learned over the years can take it from really good to absolutely mind-blowing. I’m talking about fine-tuning that char and making sure your dressing isn’t too aggressive against the naturally sweet mango.
First tip, and this is huge for presentation and texture: Don’t cut that halloumi too thin! I mentioned it before, but it bears repeating. If your slices are under half an inch thick, they’ll melt down too much on the grill, and you’ll lose that wonderful, slightly chewy, squeaky exterior. Thick slices mean you get a beautiful golden crust without sacrificing the inside structure. I learned this the hard way once when I tried to save time and cut them skinny—I ended up with halloumi mush!
Second, concerning balance: taste your dressing right before you toss the salad. My honey/lime combo is usually spot-on, but if you happen to grab a mango that isn’t quite as sweet as you hoped, or if your limes were surprisingly tart, you need to compensate! A tiny extra drizzle of honey in the dressing fixes everything and keeps that sweetness humming against the saltiness of the cheese. You want brightness, not sour shock.
And speaking of brightness, if you want to add extra complexity (highly recommend!), try grilling your red onion slices for just a minute or two alongside the corn. It mellows their raw edge and makes them sweet and tender—perfect for a salad like this. This trick saved a backyard BBQ one time when I accidentally bought onions that were way too sharp! If you enjoy adding some healthy greens to your grilling routine, you should definitely check out my favorite charred side dish, the ultimate summer BBQ chopped kale salad recipe; it uses a similar grilling concept!
Serving Suggestions for Your Grilled Charred Corn Haloumi Mango Salad Delight
Since this Grilled Charred Corn Haloumi Mango Salad Delight is so bright, tangy, and packed with salty goodness, you need partners that complement those flavors without overpowering them. I usually serve this when I’m aiming for a lighter, patio-style dinner. It feels slightly elevated, you know?
For a full vegetarian spread, this salad pairs beautifully with something starchy and savory. I adore making simple foil-packet potatoes seasoned with rosemary and garlic—they cook right on the side of the grill while you’re doing the corn and cheese. The earthy potatoes ground the tropical sweetness of the mango really nicely.
If you are bringing meat into the picture (even though this salad stands brilliantly on its own!), keep the meat simple. Maybe just some lightly herbed chicken breast that isn’t smothered in a heavy sauce, or even some simple grilled shrimp brushed with garlic butter. We want the smokiness of the grill to link the items together, not have competing intense marinades fighting the halloumi!
And for drinks? You absolutely have to go bright and citrusy. Something light and bubbly to mirror that lime dressing is perfect. My personal go-to when I serve this salad is making a big pitcher of refreshing Paloma cocktails. You can find my easy recipe for the Mezcal Paloma Cocktail, and those smoky notes from the mezcal actually play wonderfully with the charred corn!
Storage and Reheating for Leftover Grilled Charred Corn Haloumi Mango Salad Delight
Okay, you really want to eat this Grilled Charred Corn Haloumi Mango Salad Delight right away, because the best part is that hot cheese against the cool, crisp greens! If you do have leftovers—which is rare at my house, believe me—the key is separation. Never store your salad already dressed!
Toss the greens, mango, and onion into an airtight container right away. Keep the dressing sealed up separately in the fridge. The charred corn and the grilled halloumi? Those can live in another small container in the fridge for maybe a day. Do not try to reheat anything here; you’ll melt the cheese into an unusable mess and wilt the greens instantly. Just enjoy the leftovers cold the next day, maybe adding a fresh squeeze of lime!
Frequently Asked Questions About Grilled Charred Corn Haloumi Mango Salad Delight
Can I make this Grilled Charred Corn Haloumi Mango Salad Delight ahead of time?
Sure, you can prep, but you can’t fully assemble! This salad is all about that temperature contrast. If you want to be super organized, follow my storage guide above: prep all your veggies, dice your mango, make the dressing, and grill the corn and halloumi. Keep the grilled items separate too! Reassemble everything right before serving so the halloumi cheese is warm and the greens are crisp. If you’re in a rush and need another fast, prep-friendly option, check out my easy chickpea salad recipe—it keeps really well!
What are the best types of greens to use for this salad?
Because we have a slightly acidic dressing and some pretty robust grilled textures, you want a green that won’t wilt instantly under pressure. My absolute favorite for this Grilled Charred Corn Haloumi Mango Salad Delight is a mix of romaine and spinach—the romaine adds awesome crunch! Avoid anything too delicate like butter lettuce. You want that sturdy base to hold up against the charred corn kernels and the dressing.
Can I add extra protein to this?
That’s a great question! The halloumi already brings a fantastic amount of protein, but if you need something heartier, I highly recommend adding grilled shrimp or even thinly sliced pieces of leftover grilled chicken breast. Since the salad is already vegetarian-friendly, just make sure any extra meat is grilled simply, maybe with just lemon and salt, so it doesn’t clash with the sweet mango flavor profile.
Why is the charring on the corn so important?
Oh, that char is everything! It’s not just for looks, though those black kernels are gorgeous! The charring process caramelizes the natural sugars in the corn, which deepens the sweetness while adding a lovely smoky bitterness that perfectly balances the salty, squeaky halloumi cheese. Cutting the kernels off after grilling helps distribute that smoky flavor in every single bite of the Grilled Charred Corn Haloumi Mango Salad Delight!
Do I have to use honey in the lime dressing?
You don’t *have* to, but trust me, you want to! The dressing is just three main things: oil, acid (lime), and a hint of sweetness. If you absolutely ran out of honey, you could substitute a teaspoon of maple syrup. But skipping the sweet element entirely leaves the dressing tasting too sharp against the sweet mango and the rich cheese. That little bit of honey smooths everything out and makes the dressing truly shine!
Estimated Nutritional Information for Grilled Charred Corn Haloumi Mango Salad Delight
I always tell folks not to obsess too much over the numbers when you’re whipping up something truly fresh like this Grilled Charred Corn Haloumi Mango Salad Delight, but I know sometimes you just need the estimates! Since we are dealing with grilling and fresh produce, keep in mind that these figures are based strictly on the ingredient amounts listed in the recipe, and they should definitely be treated as close approximations rather than strict guidelines.
The good news is that because we’re relying heavily on vibrant mango and fresh greens, it’s a nicely balanced vegetarian option. That halloumi brings a great punch of protein and satisfying fat, which keeps you feeling full after you enjoy your serving!
Here’s the breakdown for what one serving of this wonderful salad looks like, according to my count:
- Calories: Around 350
- Fat: Roughly 22 grams (don’t worry, a good chunk of that is good fats from the olive oil!)
- Protein: A solid 18 grams—hello, halloumi!
- Carbohydrates: About 25 grams, mostly coming from the mango and corn sugars.
- Sodium: We are looking at around 650mg, mostly due to the natural saltiness of the halloumi cheese, so go light on adding extra salt to your dressing if you are watching sodium levels!
Don’t forget the details like Fiber (about 4 grams) and Sugar (18 grams, naturally occurring from the fruit). It really is a delicious way to eat healthy!
Print
Grilled Charred Corn Haloumi Mango Salad
- Total Time: 30 min
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A refreshing salad featuring grilled corn, charred halloumi cheese, and sweet mango.
Ingredients
- 2 ears corn, husked
- 8 oz halloumi cheese, sliced into 1/2 inch thick pieces
- 1 large ripe mango, diced
- 4 cups mixed greens
- 1/4 cup red onion, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1 teaspoon honey
- Salt and black pepper to taste
Instructions
- Lightly brush the corn with olive oil and grill over medium-high heat for 8-10 minutes, turning occasionally, until kernels are slightly charred. Remove and let cool slightly. Cut kernels off the cob.
- Brush the halloumi slices with a little olive oil. Grill for 2-3 minutes per side until golden brown and slightly softened. Remove from heat.
- In a small bowl, whisk together 1 tablespoon olive oil, lime juice, honey, salt, and pepper to make the dressing.
- In a large bowl, combine the mixed greens, corn kernels, diced mango, and sliced red onion.
- Gently toss the salad with the dressing.
- Top the salad with the warm grilled halloumi slices before serving.
Notes
- You can substitute feta cheese for halloumi if desired, but do not grill the feta.
- For extra flavor, sprinkle a pinch of chili flakes over the salad.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Salad
- Method: Grilling
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 18
- Sodium: 650
- Fat: 22
- Saturated Fat: 10
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 4
- Protein: 18
- Cholesterol: 40
Keywords: grilled corn, halloumi, mango salad, charred corn, summer salad, vegetarian