GRILLED HALLOUMI AND SWEET CORN TACOS

Grilled Halloumi and Sweet Corn Tacos image

Provided by Megan Mitchell

Time 30m

Yield 4 servings

Number Of Ingredients 11

3 limes
1 cup Mexican crema or sour cream
3 tablespoons sriracha
4 ears sweet corn, husked
Vegetable oil, for the grill grates
One 8-ounce block halloumi cheese, cut into 1/4-inch-thick slices
8 soft corn tortillas
2 medium Hass avocados, halved, pitted, peeled and thinly sliced
3 radishes, thinly sliced
2 scallions, thinly sliced
Cilantro, for garnish

Steps:

Prepare a grill or grill pan for medium heat.
Whisk the zest and juice of 1 lime together in a small bowl with the crema and sriracha. Set the sauce aside.
Grill the corn, rotating the ears every few minutes, until all sides are charred, 10 to 12 minutes on a grill with the lid closed or 12 to 15 minutes on a grill pan. Set aside to cool slightly.
Oil the grill grates or pan. Grill the cheese until grill marks appear, 1 to 2 minutes per side. Set aside.
Grill the tortillas until just charred in spots, 1 to 2 minutes per side.
Cut the remaining 2 limes into wedges. Slice the corn kernels off the cobs.
To assemble the tacos, place 2 tortillas on a plate and top each with some corn kernels, 1 slice of halloumi, 2 to 3 slices of avocado, some radish slices and a sprinkle of scallions and cilantro. Finish with a drizzle of the sauce. Repeat with the remaining tortillas. Serve with lime wedges.