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Pregistry’s Friday Recipe: Halloumi Corn Bites

You’re going to love these easy, delicious halloumi corn bites!

Simply made in a muffin tin, just combine your ingredients and bake! They’re delicious warm or at room temperature and are perfect for a lunchtime snack, with drinks or even as a unique side for dinner!

Serve plain or with this quick avocado dip – which comes together in just a few minutes!

Halloumi Corn Bites: (makes 12; can be easily doubled)

  • 2 tablespoons olive oil
  • 4 ounces halloumi, grated
  • 1 cup corn kernels – either frozen and thawed or cut from 2 ears of corn
  • 1 large egg
  • 2 tablespoons + 2 teaspoons all purpose flour
  • 1/4 teaspoon baking powder
  • Pinch of kosher salt
  • 1/2 teaspoon lemon zest
  • 1 tablespoon chopped chives
  • 1/2 ripe avocado
  • 2 tablespoons sour cream or Greek yogurt
  • 2 teaspoons lemon juice
  • 1 tablespoon chopped parsley
  • 1/2 teaspoon garlic powder

Pre-heat the oven to 425 degrees. Pour about 1/2 teaspoon of olive oil into 12 mini muffin tin wells – heat for 5 minutes.

While the oil is heating combine the halloumi, corn, egg, flour, baking powder, salt, lemon zest and chives in a medium bowl.

Remove the tin from the oven and evenly scoop the mixture 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, parsley and garlic powder. Blend till smooth and serve with the bites.

Sheri Silver
Sheri Silver is a mother of three, blogger and food photographer. Sheri has been a serious home cook and baker for over 30 years, with a passion for design that dates back to her college years as an architecture student. Food photography was the natural marriage of these two interests, and she’s been creating delicious recipes and food images for almost 10 years. When not working, Sheri can be found exploring New York City and beyond with her family.

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