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.