SUMMER CORN AND MANGO SALAD

Ingredients

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VINAIGRETTE

• 3 Tablespoons Olive Oil
• 2 Tablespoons Apple Cider Vinegar
• 1/2 Teaspoon Sugar
• 1/2 Teaspoon Salt
• 1/4 Teaspoon Cumin
• 1/4 Teaspoon Paprika
• Black Pepper

SALAD

• 3 Ears Corn
  • Husks Removed
• 2 8-Ounce Blocks Halloumi Cheese
  • Cut into 3/4 Inch cubes
• 3 Tablespoons Olive Oil
• 1 Large Ripe Mango
  • Cut into 3/4 Inch cubes
• 3 mini cucumbers
  • Cut into 1/2 Inch cubes
• 1/4 Cup Chopped Mint
• 2 Scallions
  • Diced
• Salt and Pepper
• Pita Chips

Directions

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1. Prep the vinaigrette in a large bowl. Combine oil, vinegar, sugar, salt, cumin and paprika and whisk until combined.
   
   
2. Season with salt and pepper as needed.
   
   
3. Place the shucked corn on a pan and drizzle with olive oil and massage to coat thoroughly.
   
4. Heat a skillet over medium-high. Add the corn and allow to slightly char on all sides. Set aside to cool and then cut corn off the ears and add to the bowl with the vinaigrette.
   
   
5. Wipe out pan and return to heat. Add a drizzle of olive oil and then add the halloumi. Flip frequently and cook until golden. Add to the bowl with corn.
   
   
6. To the bowl, add mango, cucumbers, mint and scallions. Toss to coat and combine and add salt and pepper to taste.
   
   
7. Top with pita chips if so desired and chill in the fridge.

Notes:
Originally recipe calls for cilantro. I omitted it because it’s gross!