Grilled Corn and Halloumi Skewers
Grilled Corn and Halloumi Skewers
Ingredients
For the Skewers
- 4 corn on the cob, husked and cut into 1 1/2 inch thick rounds
- 18 ounces halloumi cheese, cut into 1-inch cubes
For the Lime-Cilantro Glaze
- 1/4 cup olive oil
- 2 tablespoons lime juice, freshly squeezed
- 1/4 cup fresh cilantro, finely chopped
- 2 garlic, cloves, minced
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning on the grill.
⏱️ 30 min - 2
Prepare the lime-cilantro glaze: In a medium bowl, whisk together the olive oil, lime juice, chopped fresh cilantro, minced garlic, smoked paprika, salt, and black pepper until well combined.
⏱️ 5 min - 3
Assemble the skewers: Thread alternating pieces of corn rounds and halloumi cubes onto the soaked skewers. Aim for 3-4 pieces of each per skewer, depending on their size.
⏱️ 7 min - 4
Preheat your grill to medium-high heat (about 400°F). Lightly oil the grill grates to prevent sticking.
⏱️ 10 min•🌡️ 400°F - 5
Brush the assembled skewers generously with the lime-cilantro glaze.
⏱️ 2 min - 6
Place the skewers on the preheated grill. Grill for 8-12 minutes, turning frequently and brushing with any remaining glaze, until the corn is tender-crisp and lightly charred, and the halloumi is golden brown with visible grill marks.
⏱️ 12 min - 7
Remove the skewers from the grill and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Grilled Corn and Halloumi Skewers
Ingredients
For the Skewers
- 4 corn on the cob, husked and cut into 1 1/2 inch thick rounds
- 18 ounces halloumi cheese, cut into 1-inch cubes
For the Lime-Cilantro Glaze
- 1/4 cup olive oil
- 2 tablespoons lime juice, freshly squeezed
- 1/4 cup fresh cilantro, finely chopped
- 2 garlic, cloves, minced
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning on the grill.
⏱️ 30 min - 2
Prepare the lime-cilantro glaze: In a medium bowl, whisk together the olive oil, lime juice, chopped fresh cilantro, minced garlic, smoked paprika, salt, and black pepper until well combined.
⏱️ 5 min - 3
Assemble the skewers: Thread alternating pieces of corn rounds and halloumi cubes onto the soaked skewers. Aim for 3-4 pieces of each per skewer, depending on their size.
⏱️ 7 min - 4
Preheat your grill to medium-high heat (about 400°F). Lightly oil the grill grates to prevent sticking.
⏱️ 10 min•🌡️ 400°F - 5
Brush the assembled skewers generously with the lime-cilantro glaze.
⏱️ 2 min - 6
Place the skewers on the preheated grill. Grill for 8-12 minutes, turning frequently and brushing with any remaining glaze, until the corn is tender-crisp and lightly charred, and the halloumi is golden brown with visible grill marks.
⏱️ 12 min - 7
Remove the skewers from the grill and serve immediately.
⏱️ 1 min