Halloumi with Corn, Cherry Tomatoes and Basil

cooking.nytimes.com

Christian

4 tablespoons extra-virgin olive oil, more as needed

12 to 14 ounces halloumi cheese, diced into 1-inch cubes and patted dry

2 cups corn kernels, fresh or frozen and thawed (from 2 to 3 ears of corn)

2 cups halved cherry tomatoes

1 jalapeño, seeded or not, thinly sliced

1 teaspoon cumin seeds

1 teaspoon kosher salt (Diamond Crystal), plus more to taste

¾ cup thinly sliced red onion

½ cup chopped fresh basil, more as garnish

1 lime, cut into wedges

Black pepper

Directions at cooking.nytimes.com

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