Colorful and delicious, this dish is perfect on a summer’s evening.

Corn, Tomatoes and Halloumi Skillet

In a large, cast-iron or non-stick skillet, heat on medium-high for about 30 seconds:

• 2 Tablespoons oil

Add in one layer:

• 8-10 ounces of halloumi or other grilling cheese, cut into 1-inch cubes

Cook without moving the cubes for 1-2 minutes until golden brown.  Then flip and cook without moving on the other side for about 1 minute until golden.  Remove from pan and drain on paper towels.  

Add to the skillet:

• 2 more Tablespoons of oil 

Heat on medium high, then add:

• ½ red onion, thinly sliced
• 1 jalapeno pepper, thinly sliced
• 2 cups corn kernels, fresh or frozen
• 2 cups cherry tomatoes, halved
• 1 teaspoon kosher salt
• ¼ teaspoon cumin seeds

Cook for 5-10 minutes, until everything looks juicy.  Turn off heat, and scatter  browned cheese on top.  Sprinkle and squeeze on top:

• ½ cup fresh basil, chopped
• 1-2 wedges on lime 
• Black pepper

Serve immediately.