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+ servings
Summer corn salad recipe with a spoon.

Summer Corn Salad Recipe

Teri & Jenny
A delicious recipe for Browned Butter and Halloumi Summer Corn Salad that takes under 30 minutes to make. It's the perfect summer salad that can accompany virtually anything!
5 from 10 votes
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Salad, Side Dish
Cuisine Amercian
Servings 6
Calories 111 kcal


  • 4 ounces halloumi
  • 3 tablespoons unsalted butter
  • 3 heaping cups sweet corn 3 to 4 cobs of corn
  • 2 tablespoons thinly sliced chives
  • 1 tablespoon minced cilantro
  • salt and pepper to taste
  • zest of 1 lime optional


  • Place a large skillet over medium-high heat. Once skillet is hot, add halloumi and sear on each side for 2 to 3 minutes, or until browned. Remove from heat and cube into bite sized pieces.
  • Lower heat to medium heat and add butter. Allow butter to melt and toast until lightly browned, 4 to 5 minutes. Add corn and toss together. Saute for 1 to 2 minutes. Season with salt and pepper.
  • Remove from heat and stir in chives and cilantro.
  • Fold in cubed halloumi. Finish with fresh lime zest, if using. Serve warm or room temperature.



  • If you can't find fresh corn you can substitute with drained, canned corn or frozen corn (thawed). 
  • This recipe can be made up to 3 days ahead of time and slightly warmed over low heat, for 3 to 4 minutes. You can also serve this dish straight from the refrigerator if preferred cold. 
  • If making ahead of time, we recommend waiting to fold the herbs and lime zest to the mixture until the day of serving. 


Serving: 1gCalories: 111kcalCarbohydrates: 1gProtein: 4gFat: 10gSaturated Fat: 7gCholesterol: 15mgSodium: 228mgSugar: 1gVitamin A: 218IUVitamin C: 1mgCalcium: 191mg
Keyword corn, salad
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