• 4 tablespoons extra-virgin olive oil, more as needed
• 12 to 14 ounces halloumi cheese, sliced and patted dry  (I get halloumi cheese at Trader Joe's)
• 2 cups corn kernels, fresh or frozen and thawed (from 2 to 3 ears of corn)
• 2 cups halved cherry tomatoes
• 1 jalapeño, seeded or not, thinly sliced
• 1 teaspoon cumin seeds
• 1 teaspoon kosher salt, plus more to taste
• ¾ cup thinly sliced red onion
• ½ cup chopped fresh basil, more as garnish
• 1 lime, cut into wedges
•  Black pepper

In a large, preferably nonstick skillet, heat 2 tablespoons oil over medium-high until it thins out, about 20 seconds. Working in batches, add cheese in one layer, and cook until golden on one side, 1 to 2 minutes. Flip cheese and cook without moving until golden on the other side, about 1 minute longer. Transfer to a paper towel-lined plate and repeat with remaining cheese. Let cool slightly, then dice into one inch cubes.

Add remaining 2 tablespoons oil to the pan and heat it over medium-high. Add corn, tomatoes, jalapeño, cumin seeds and salt, and cook until corn and tomatoes have softened and everything looks juicy, about 5 to 10 minutes.

Remove pan from the heat and stir in the browned cheese, sliced onion and basil. Squeeze a lime wedge or two over everything and season with more salt and lots of black pepper. Garnish with more basil and serve immediately.