crispy halloumi corn bites with creamy avocado dip!

Crispy halloumi corn bites with creamy avocado dip are the perfect snack, light lunch or side dish!

do you love corn as much as I do?

If you know me, then you know I’m a corn girl. So it would not surprise you to hear that August is prime for me because fresh corn is at its best right now. And while it’s hard to beat freshly grilled corn on the cob, I love slicing those kernels off and seeing what I can whip up!

what are halloumi corn bites?

What they’re NOT are corn fritters or corn pancakes. While delicious to be sure, they do require hot oil and a large frying pan. These crispy halloumi bites are whipped up in a bowl and then dolloped into a mini muffin tin and baked in the oven. They come out perfectly, with so much less fuss and mess!

​These crispy halloumi bites get the extra added flavor of grated halloumi cheese, which adds even more deliciousness IMO, as I love halloumi almost as much as I love corn (did I just say “halloumi” 3 times??)!

Never tried halloumi? Well you simply must! Halloumi is a Greek cheese that is a cross between feta and mozzarella. Because it has a very high melting point you can actually grill or broil it, and you can see how I use it here here here and here! It’s one of my favorite cheeses and I promise you will love it!

The original recipe calls for a quick blender dip made from herbs and avocado, and it was the perfect complement to the salty halloumi and sweet corn kernels.

what ingredients do you need?

Here’s what you need to make this recipe:

• olive oil
• halloumi
• corn
• egg
• flour
• baking powder
• salt
• lemon
• chives
• avocado
• sour cream
• herbs
• garlic powder

how do you make halloumi corn bites?

They couldn’t be easier!

Pre-heat your oven and pour a little oil into the wells of a mini muffin tin. Pop the tin in the oven to heat up for a couple of minutes, while you grate the halloumi and combine it in a bowl with the corn, egg, flour, baking powder, salt, lemon zest and chives.

Scoop the mixture into the muffin tin and bake till golden brown!

​

For the dip, simply combine the avocado, sour cream, lemon juice, herbs and garlic powder in a blender or food processor, and blend till smooth.

I love the versatility of this recipe!

While I think this recipe is just perfect as is, you can tweak several components. I used the abundance of fresh basil I had on hand for the dip, but you could use mint leaves, parsley, cilantro or a combination.

The sour cream can be swapped for a dollop of creme fraiche or Greek yogurt.

Of course the garlic powder can be eliminated or replaced with any of your favorites spices.

And off-season feel free to use thawed frozen corn kernels in place of fresh!

how do you serve this recipe?

Honestly, you cannot go wrong however you decide to serve these bites. You can serve them with a big salad for a light meal. Or put a tray of these out for an easy appetizer with cocktails (they are a huge crowd pleaser!).

I did not make the full recipe here, as I wanted to use up a half-block of halloumi I had on-hand. Simply halve the ingredient amounts like I did, or make the full recipe (or even double it for a larger crowd)!

Of all the various ways I’ve used halloumi, this recipe is definitely one of my favorites – the mild flavor and crispy texture is one the whole family is sure to love; let me know if you try it!

Halloumi Corn Bites

sherisilver

These easy bites are the perfect snack, light lunch or appetizer!

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Snack

Servings 8

Calories 267 kcal

Equipment

• mini muffin tin
• Small food processor
• lemon squeezer
• lemon zester

Ingredients

  

1x2x3x

• 1/4 cup olive oil
• 8 ounces halloumi, grated
• 2 cups fresh corn kernels
• 2 large eggs, at room temperature
• 1/4 cup + 1 tablespoon all purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 1 teaspoon lemon zest
• 2 tablespoons chopped chives
• 1 ripe avocado
• 1/4 cup sour cream
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped basil
• 1 teaspoon garlic powder

Instructions

 

• Pre-heat the oven to 425 degrees. Pour about 1/2 teaspoon of olive oil into 24 mini muffin tin wells – heat for 3-4 minutes.
• While the oil is heating combine the halloumi, corn, egg, flour, baking powder, salt, lemon zest and chives in a large mixing bowl.
• Remove the tin from the oven and evenly scoop tablespoons of the batter into the wells. Bake till golden brown, about 10 – 12 minutes. Let cool in the tin for 2 minutes, then transfer to a wire rack.
• Scoop the avocado into a food processor and add the sour cream, lemon juice, basil and garlic powder. Blend till smooth and serve with the bites.

Notes

1. Basil can be substituted with any fresh herbs (or a combination) that you like.
2. The sour cream can be swapped for plain Greek yogurt or creme fraiche.
3. Thawed frozen corn kernels can be used in place of fresh.
4. All purpose flour can be exchanged for a 1:1 gluten free blend to make this recipe GF friendly!

Nutrition

Serving: 1gCalories: 267kcalCarbohydrates: 13gProtein: 10gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.01gCholesterol: 45mgSodium: 465mgPotassium: 259mgFiber: 3gSugar: 3gVitamin A: 268IUVitamin C: 7mgCalcium: 318mgIron: 1mg

Keywords avocado, corn, fritters, halloumi

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