Start by adding the frozen corn to a large microwaveable bowl. Pop in the microwave for 5 minutes.
Meanwhile, add the sliced halloumi to a large frying pan with a tbsp of olive oil on a medium heat. Rotate the pieces after 3 minutes and cook the other side for the same amount of time or until golden brown.
In a large bowl, combine the finely chopped coriander, mayonnaise, lime juice and garlic granules. Your corn should be done in the microwave at this stage, so you can pour that into a colander, rinse in cold water, shake the colander to remove the excess water/moisture and then add the corn to the mixing bowl with the mayo sauce.
Once the halloumi is ready to go, remove it from the pan and use some kitchen paper to remove the oil. Add the wraps into the pan to toast. When they start to feel a bit more firm, fold them over into a taco shape and toast each side for around a minute.
Assemble the tacos by adding the creamy, tangy sweetcorn into the taco shell along with the fried halloumi. Top with an extra sprinkle of coriander and optional chillies.