Put one slice of garlic in the oil when you first turn on the heat. When it sizzles, your oil is ready for the rest of the garlic.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk together lime juice and zest in a large heatproof bowl. In a small skillet, heat 5 tablespoons oil over medium-high. Add garlic and cook, stirring often, until light golden, 30 seconds to 1 minute. Whiskoil mixture into lime mixture; season with salt and pepper. Set aside 2 tablespoons dressing; add corn and tomatoes to remaining dressing and toss gently to combine. Season with salt and pepper.

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  • Return skillet to medium-high heat and swirl in remaining 1 tablespoon oil. Add halloumi (be careful; it may splatter) and cook, flipping once, until golden and crisp on both sides, about 4 minutes total. Transfer to paper towels to drain.

  • Scatter arugula on a serving plate; top with corn-tomato mixture. Serve, with halloumi and reserved dressing on the side.

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