This is foremost an artist and illustration website. But I’ve always had a passion for cooking and have been making up my own dishes since my teens. I still can’t decide what I want to be when I grow up and maybe that’s OK.
To that end, I’m going to start sharing an original recipe and hand-drawn printable recipe card each month in my newsletter, starting with this jalapeno hot honey halloumi with corn and zucchini. I figure it will keep me motivated to keep creating in the kitchen and in my sketchbook. Plus food is meant to be shared! You can also get the recipe below.
With this dish, you’ve got your spicy, your sweet, your salty, your cheesy, your ooey and gooey, your crispy. And it’s a great way to use that basil you’re growing copious amounts of – or the bunch you bought that’s on the verge of spoiling.
Jalapeno Hot Honey Halloumi with Zucchini and Corn Salad
Ingredients
Method
- Medium dice zucchini into about ½” cubes. Slice kernels off corn cobs if using fresh corn.
- Heat 1 tbsp. olive oil in a large skillet over medium heat. Add zucchini and cook until starting to brown and soften, about 5 minutes. Add corn and cook until starting to turn golden and sweet, about 3 more minutes. Season with salt and pepper and remove from heat. Pour zucchini and corn mix into a large bowl. Wipe out the pan.
- Meanwhile, grate garlic cloves into small bowl with the honey and juice of two limes. Whisk to incorporate and then add thinly sliced jalapeno. Season with salt to taste and stir to combine. Add hot honey to the bowl of corn and zucchini and toss to coat veggies with dressing.
- Chop or tear basil leaves. Add half to the zucchini and corn mixture and reserve the rest.
- Slice the block of halloumi into ½” thick rectangles. Add 1 tbsp. oil to skillet and heat over medium high heat. Arrange halloumi slices in pan and leave undisturbed for 2 minutes until seared to a deep golden brown. Flip over slices and cook for 1 more minute or until golden brown on the other side. Remove seared halloumi from pan.
- Serve halloumi while still warm on top of zucchini and corn salad. Garnish with remaining basil leaves.
