Recipe courtesy of Megan Mitchell

Grilled Halloumi and Sweet Corn Tacos

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
These vegetarian tacos are inspired by Mexican street corn. Charred corn gets stuffed into tortillas with tangy halloumi, avocado, radish, scallions and cilantro, then drizzled with a spicy, creamy sauce.



  1. Prepare a grill or grill pan for medium heat.
  2. Whisk the zest and juice of 1 lime together in a small bowl with the crema and sriracha. Set the sauce aside.  
  3. 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. 
  4. Oil the grill grates or pan. Grill the cheese until grill marks appear, 1 to 2 minutes per side. Set aside.  
  5. Grill the tortillas until just charred in spots, 1 to 2 minutes per side. 
  6. Cut the remaining 2 limes into wedges. Slice the corn kernels off the cobs.  
  7. 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.