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Chef Megan Mitchell

Online Cookbook

Grilled Halloumi and Sweet Corn Tacos

  • Serves: 8
  • Complexity: medium
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Grilled Halloumi and Sweet Corn Tacos


  • 3 limes
  • 1 cup Mexican crema or sour cream
  • 3 tbsp. sriracha
  • 4 ears sweet corn, shucked
  • Vegetable oil, for oiling the grates
  • 8-ounce block halloumi cheese, cut into 1/4-inch thick slices
  • 7-8 soft corn tortillas
  • 2 medium Hass avocados, halved and thinly sliced
  • 3 radishes, thinly sliced
  • 2 green onions, thinly sliced
  • Cilantro, for garnish


  1. Bring a grill or grill pan up to heat over medium.

  2. In a small bowl whisk together the zest and juice from 1 lime, crema and sriracha until combined. Set aside until needed.

  3. Add the corn to the grill and cook for 10-12 minutes on a grill with the lid closed or 12-15 minutes on a grill pan. Rotate every few minutes so all sides are charred. Remove.

  4. Carefully oil the grates to prevent the cheese from sticking. Add the slices and grill 1-2 minutes per side or until you see grill marks. Remove.

  5. Lastly add the tortillas to the grill, cook 1-2 minutes per side or until charred.

  6. Cut the remaining 2 limes into wedges. Cut the corn off of the slightly cooled cobs.

  7. To assemble, add 2 tortillas to a plate and top with each with some corn, 1 slice of halloumi, 2-3 slices avocado, some radishes, a sprinkle of green onion and cilantro. Finish with a drizzle of sauce and serve with lime wedges.

    Recipe Courtesy of Megan Mitchell

    Developed for Food Network Kitchen

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