Halloumi and Corn Casserole
Indulge in the irresistible flavors of this Halloumi and Corn Casserole—a perfect blend of creamy, golden halloumi cheese, sweet bursts of corn, and a medley of Mediterranean spices. This vibrant baked dish combines sautéed red bell peppers, onions, and garlic with smoky paprika and cumin for a rich, aromatic base, while juicy diced tomatoes add a hint of tang. Topped with mozzarella, crispy breadcrumbs, and a scattering of fresh parsley, this casserole bakes to golden, bubbling perfection in just 25 minutes. Quick to prepare and brimming with wholesome ingredients, this vegetarian casserole is a satisfying dinner option that pairs wonderfully with a fresh green salad or crusty bread. Whether you're using fresh, frozen, or canned corn, this recipe promises bold flavors in every bite—perfect for cozy weeknights or casual gatherings.
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Recipe Information
Ingredients
- 400 grams halloumi cheese
- 300 grams corn kernels (fresh, frozen, or canned)
- 1 large red bell pepper
- 1 medium yellow onion
- 2 pieces garlic cloves
- 400 grams canned diced tomatoes
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 0.5 teaspoons chili flakes (optional)
- 2 tablespoons fresh parsley
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 100 grams shredded mozzarella cheese
- 50 grams breadcrumbs
- 1 tablespoon butter
Instructions
Preheat your oven to 200°C (390°F).
Dice the halloumi into 1cm cubes and set aside.
If using fresh corn, remove kernels from the cob. If using frozen corn, defrost and drain. If using canned corn, drain well.
Finely chop the red bell pepper, onion, and garlic.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced halloumi and cook for 2-3 minutes on each side until golden. Remove and set aside.
In the same skillet, add the remaining olive oil. Sauté the onion, garlic, and red bell pepper for 5 minutes until softened.
Stir in the smoked paprika, cumin, and chili flakes (if using). Cook for 1 minute until fragrant.
Add the canned diced tomatoes and the corn. Season with salt and black pepper. Simmer for 5 minutes, stirring occasionally, to let the flavors combine.
Stir in half of the parsley and remove from heat.
Grease a medium-sized casserole dish with butter. Spread the vegetable mixture evenly in the dish.
Scatter the cooked halloumi cubes over the top.
Sprinkle the shredded mozzarella cheese and breadcrumbs evenly over the casserole.
Bake in the preheated oven for 20-25 minutes, or until golden and bubbling on top.
Remove from the oven and let the casserole rest for 5 minutes.
Garnish with the remaining parsley before serving.
Nutrition Facts
Calories |
681 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.6 g | 59% | |
| Saturated Fat | 23.0 g | 115% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 1370 mg | 60% | |
| Total Carbohydrate | 34.9 g | 13% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 12.7 g | ||
| Protein | 34.1 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 841 mg | 65% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 647 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
