Grilled corn with fregola and halloumi cheese
8 servings
30 minutes
This recipe is a true embodiment of Mediterranean cuisine, where the simplicity of ingredients combines with depth of flavors. Sweet corn grilled to light caramelization takes on smoky notes and juiciness, while fregola—a traditional Italian pasta—adds textural richness to the dish. Halloumi cheese, known for its density and ability to hold shape when fried, adds creamy saltiness and tender firmness. Nuts provide crunch, while fresh herbs—parsley, basil, and mint—refresh the composition with a play of aromas. The acidity of lemon juice and white vinegar balances the richness of the ingredients. This dish is perfect for summer evenings, whether it's dinner on the terrace or a picnic by the sea, where each bite fills the atmosphere with warmth and Mediterranean flavor.
1
Preheat the oven to 180˚C. Roast the walnuts on a rimmed baking sheet for 8-10 minutes, stirring once, until they turn dark golden. Let cool, then chop coarsely.
- Walnuts: 130 g
2
Boil the fregola in boiling salted water according to the package instructions. Drain the water (do not rinse); spread the fregola on a baking sheet in a single layer and let it cool.
- Couscous: 1 glass
- Coarse salt: to taste
- Couscous: 1 glass
3
Preheat the grill to medium heat. Brush the corn with 1 tbsp of oil, sprinkle with salt and pepper. Grill, turning occasionally, until tender and some spots are charred, about 8-10 minutes. Transfer to a plate and let cool.
- Corn on the cob: 4 pieces
- Olive oil: 0.3 glass
- Coarse salt: to taste
- Ground black pepper: to taste
4
Meanwhile, grease the cheese with 1 tablespoon of oil and grill for about 5 minutes, turning once, until charred spots appear. Transfer to a plate with corn and let cool.
- Halloumi cheese: 240 g
- Olive oil: 0.3 glass
5
Cut the corn kernels from the cobs and transfer them to a large bowl. Add shallots, parsley, basil, mint, walnuts, and fregola.
- Corn on the cob: 4 pieces
- Shallot: 3 heads
- Chopped parsley: 35 g
- Basil leaves: 20 g
- Mint: 0.3 glass
- Walnuts: 130 g
6
Break the cheese into small pieces by hand, transfer to a bowl, and mix. Add lemon juice, vinegar, and ¼ cup of oil. Mix well, then add salt, pepper, or vinegar to taste.
- Halloumi cheese: 240 g
- Freshly squeezed lemon juice: 2 tablespoons
- White (distilled) vinegar: 2 tablespoons
- Olive oil: 0.3 glass
- Coarse salt: to taste
- Ground black pepper: to taste
- White (distilled) vinegar: 2 tablespoons