Charred Corn, Halloumi and Mango Salad with Yoghurt Dressing – A Fresh, Vibrant Christmas Dish

ByMaria Canilssom
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Charred Corn, Halloumi and Mango Salad with Yoghurt Dressing

This Charred Corn, Halloumi and Mango Salad is a vibrant, refreshing dish that balances sweet, salty, smoky, and creamy flavors in every bite. Golden charred corn brings warmth and depth, while crispy halloumi adds a savory contrast to the sweetness of ripe mango. Finished with a cool, tangy yoghurt dressing, this salad comes together in under 30 minutes and delivers bold flavor with minimal effort.

Whether you’re preparing a light lunch, a colorful side for dinner, or a standout dish for summer gatherings, this salad offers a perfect blend of textures and fresh seasonal ingredients. It’s satisfying, nourishing, and beautifully versatile.

Why You’ll Love This Recipe

  • Balanced flavors: Sweet mango, smoky corn, salty halloumi, and creamy dressing create harmony.
  • Fresh and vibrant: Perfect for warm weather meals.
  • Quick and simple: Ready in less than 30 minutes with easy prep.
  • Protein-packed: Halloumi makes the salad naturally filling.
  • Great for entertaining: A colorful dish that always impresses.

Ingredients

For the Salad

  • 2 cups corn kernels (fresh, canned, or frozen)
  • 225 g halloumi cheese, sliced
  • 1 ripe mango, diced
  • 1 cup cherry tomatoes, halved
  • ½ small red onion, thinly sliced
  • 4 cups mixed greens or rocket
  • 1 tablespoon olive oil
  • Salt and black pepper

For the Yoghurt Dressing

  • 1 cup Greek yoghurt
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon honey
  • 1 garlic clove, minced
  • Salt and pepper, to taste

Instructions

Step 1: Char the Corn

Heat a skillet over medium-high heat. Add a little olive oil and the corn kernels. Cook for 6–8 minutes, stirring occasionally, until lightly charred and golden around the edges. Season with salt and pepper.

Step 2: Cook the Halloumi

In the same skillet, cook the halloumi slices for 1–2 minutes per side until crisp and golden brown. Remove and let cool slightly.

Step 3: Make the Yoghurt Dressing

In a small bowl, whisk together Greek yoghurt, lemon juice, olive oil, honey, garlic, salt, and pepper until smooth and creamy.

Step 4: Assemble the Salad

Place mixed greens in a large serving bowl. Add mango, cherry tomatoes, red onion, charred corn, and warm halloumi. Drizzle with the yoghurt dressing just before serving and toss gently to coat.

Expert Tips

  • Char for flavor: Don’t rush the corn; the caramelization boosts the salad’s smoky notes.
  • Serve halloumi fresh: It tastes best hot or warm shortly after frying.
  • Ripeness matters: Use a ripe but firm mango for the perfect texture.
  • Add crunch: Toasted almonds or pistachios make a great topping.
  • Make ahead: Prep everything in advance except the halloumi to keep it crisp.

Serving Suggestions

  • Serve as a standalone lunch or pair with grilled chicken, salmon, or shrimp.
  • Spoon into warm flatbreads for a fresh wrap-style meal.
  • Add avocado for extra creaminess and richness.
  • Pair with grilled vegetables for a full vegetarian spread.

Storage and Reheating

Refrigerate: Store undressed salad in an airtight container for up to 2 days.
Keep separate: Store halloumi and dressing separately for best texture.
Reheat halloumi: Quickly re-warm in a skillet for 30–60 seconds before serving.
Avoid freezing: Fresh vegetables and dairy dressing don’t freeze well.

Frequently Asked Questions

Can I use feta instead of halloumi?

Yes. Feta adds a tangy, salty flavor, although it won’t have the same crispy texture.

Can I make this salad dairy-free?

Use a plant-based halloumi alternative and replace the yoghurt with a dairy-free yogurt.

Can this be made ahead of time?

Yes. Prep the vegetables and dressing in advance. Cook the halloumi right before serving for best results.

Final Thoughts

This Charred Corn, Halloumi and Mango Salad with Yoghurt Dressing is a refreshing, flavor-packed dish perfect for warm days, gatherings, or quick weeknight meals. With its balance of sweet, salty, smoky, and creamy elements, it brings restaurant-quality flavor to your table with minimal effort. Bright, colorful, and satisfying, it’s a summertime must-try.

Maria Canilssom

Charred Corn, Halloumi and Mango Salad with Yoghurt Dressing

A vibrant, refreshing salad combining sweet mango, smoky charred corn, salty halloumi, and a creamy yoghurt dressing. Ready in under 30 minutes, this dish is perfect for summer meals, gatherings, or a nourishing light lunch.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Fusion, Mediterranean
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups corn kernels (fresh, canned, or frozen)
  • 225 g halloumi cheese, sliced
  • 1 ripe mango, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 small red onion, thinly sliced
  • 4 cups mixed greens or rocket
  • 1 tbsp olive oil
  • salt and black pepper
  • 1 cup Greek yoghurt
  • 1 tbsp lemon juice
  • 1 tbsp olive oil (for dressing)
  • 1 tsp honey
  • 1 clove garlic, minced
  • salt and pepper to taste (for dressing)

Equipment

  • skillet
  • mixing bowl
  • whisk
  • cutting board
  • knife
  • serving bowl

Method
 

  1. Heat a skillet over medium-high heat with a little olive oil. Add the corn and cook for 6–8 minutes, stirring occasionally, until lightly charred. Season with salt and pepper.
  2. In the same skillet, cook the halloumi slices for 1–2 minutes per side until crisp and golden. Remove and allow to cool slightly.
  3. In a small bowl, whisk together Greek yoghurt, lemon juice, olive oil, honey, garlic, salt, and pepper until smooth and creamy.
  4. Place mixed greens in a large bowl. Add mango, tomatoes, red onion, charred corn, and warm halloumi. Drizzle with the yoghurt dressing and toss gently before serving.

Notes

For the best flavor, char the corn until deeply golden and serve halloumi warm for maximum crispness. Use a ripe but firm mango for ideal texture. Add toasted nuts for crunch or avocado for creaminess. Store salad undressed for up to 2 days and rewarm halloumi before serving.