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Grilled Corn and Smoked Halloumi Cheese Salad

Need a fresh summertime side to go with your BBQ spareribs or low ‘n slow cooked smoked pork? Our grilled halloumi cheese salad will have your family and guests saying, “Another helping, please!”

Do yourself a favor and make a double batch of this warm-weather favorite. It disappears faster than you can say “neighborhood pitmaster.”


  • 5 ears of corn
  • 1/4 cup of smoked Halloumi cheese, crumbled
  • 1 avocado, cubed
  • 1 jalapeno pepper, diced
  • 1/4 bunch cilantro, chopped
  • 1 red onion, finely chopped
  • 1 red pepper, finely chopped
  • Juice of 2 limes
  • 2 tablespoon olive oil
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt, to taste
  • Ground Black Pepper, to taste


Time to Cook:

  • Place the Halloumi cheese in the smoker at 225° for 1 hour
    • Pull off and crumble
  • Place the corn on a hot grill and cook until it is slightly charred on all sides
  • Let the corn cool and then cut the kernels off the cob
  • In a large bowl, combine the crumbled cheese and grilled corn along with the rest of the ingredients and stir until well incorporated
  • Enjoy!

NOTE: This can be made well ahead of time as it gets better as it sits. If this seems a little “dry” when you make it, just add a little more olive oil.

A Cheese Salad Unlike All the Others

What makes our halloumi cheese salad something to rave about, not to mention request by name? Let’s start with the type of cheese.

Halloumi cheese is a breed all its own. And that’s a mighty tasty thing. Traditionally made from sheep or goat milk, it has a quality that grillers love — it doesn’t melt. That means you can toss halloumi slices onto any smoker or pellet grill and let the cheese absorb the flavors.

After grilling, halloumi cheese can be eaten as-is or crumbled into a salad, like we’ve done in our grilled halloumi cheese salad. It’s the perfect mixture of saltiness and tang.

Of course, we don’t want to forget about the other star of this show — fresh corn on the cob. If you’re like us, you love a good ear of corn picked at its peak from your local farmlands. It takes barely any time to grill corn, and the flavor is amazing.

Ready to perk up tonight’s dinner or tomorrow’s picnic? Add halloumi cheese salad to the menu. You won’t regret it.

Ways to Turn Heads With Your Grilled Halloumi Cheese Salad

Always looking to incorporate a signature flair to everything you grill? Like every recipe on the Grilla Grills site, this one can be as flexible as you want it to be.

Some terrific add-ins to our grilled halloumi cheese salad include:

  • Other veggies, like crunchy green bell peppers or halved cherry tomatoes.
  • Another type of un-grilled cheese to complement the halloumi flavor, like feta or blue cheese.
  • Fresh herbs such as dill or chives from your garden or nearby market.
  • Seasoned extra virgin olive oil.
  • Pickles, olives or anything that’s been sitting in a brine bath for a while.

Feel free to swap out lemon juice for the lime juice if that’s what you have on hand. Even apple cider vinegar can pep up the overall tone of the salad.

Remember that this is a terrific main course for anyone looking for vegetarian fare, too! Have a pescetarian coming for brunch? Add grilled tuna steak or a salmon filet as a topper.

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558 E. 64th Street
Holland, Michigan 49423