Salad with squid and corn has many cooking options. By adding different ingredients to it, you can get an individual taste each time. To prepare this or that, onions, eggs, rice, potatoes, cheese, apples, tomatoes, cucumbers and other products are used. For example, with potatoes, such a salad will turn out to be satisfying, with the use of apples it will acquire sourness, cucumber and onions will make it juicy and fresh, and cheese will add a creamy flavor.
Such salads can be prepared either from a boiled squid carcass or from canned squid pieces in a spicy sauce. Today you will learn how to cook a simple and tasty one that is suitable for everyday and holiday table.
- Frozen squid carcass – 1 pc.,
- Eggs – 1 pc.,
- Canned corn – 150 gr.,
- Processed cheese – 1 pc.,
- Mayonnaise,
- Salt.
Salad with squid, corn and cheese - recipe
Place the squid carcass in boiling salted water. Boil it for 2-3 minutes. Remove and cool. After it has cooled, cut into thin strips.
In a separate pan, boil a hard-boiled egg. Cool and peel off the shells. Cut lengthwise into strips.
Grate the processed cheese on a coarse grater.
Place chopped squid, grated cheese and eggs into a salad bowl.
Add canned corn to bowl.
Stir the squid salad. Season with mayonnaise and salt to taste.
Stir again salad with squid, corn and cheese.
Salad with squid and corn is easy and quick to prepare and has an excellent taste. It does not have a strict set of ingredients; they can be varied as desired. For example, this time I added chopped pitted olives and they fit perfectly into the overall flavor scheme. Try it, very tasty!
Ingredients:
- 500-600 g frozen squid
- 4 full tbsp. l. canned corn
- 4 medium eggs
- 15-20 pitted olives
- 1 fresh cucumber (120-130 g)
- salt, pepper to taste
- mayonnaise
- lettuce for serving
Alternatively, you can add half a glass of boiled rice, 80-100 g of grated cheese, pickled cucumber, onions, etc. to the salad with squid and corn. But the version of salad that I offer today, believe me, does not need additional ingredients, it is already very tasty! Without a doubt, it will also be suitable for the holiday table.
Preparation:
First we set the eggs to boil. In a separate pan, place the water for the squid and bring it to a boil.
We wash the defrosted squid and remove films and chitinous cartilage. You can make this job easier by scalding the squid with boiling water.
To ensure that the salad does not disappoint you, the squid for it must be cooked correctly. To do this, place the prepared carcasses in boiling salted water for 2-3 minutes, no more, otherwise they will be overcooked and become tough. Remove the squid with a slotted spoon, cool slightly and cut into strips or cubes, as you like.
Cut the olives into rings. If you don't like olives, replace them with finely chopped pickled cucumbers. But such an acidic component must be present in a salad with squid and corn, otherwise it will be completely bland.
Now it’s the turn of the fresh cucumber. We peel it and cut it lengthwise into four parts. Then we cut out the soft center to get rid of excess juice; we will no longer need the middle. We blot the remaining hard part dry with a paper towel or napkin. I saw this trick in one cooking program and rated it as very useful.)))
Cut the cucumber into small cubes or cubes and blot the top again with a napkin.
Combine all the salad ingredients in a salad bowl - chopped squid, olives, fresh cucumber, diced eggs and 4 full tablespoons of canned corn.
Salt and pepper to taste, season with mayonnaise, mix and place in a heap on the leaves of any salad.
The salad with squid and corn is tasty, filling and at the same time quite light. Yes, and it looks, in general, beautiful. I highly recommend cooking for him
Step 1: prepare the squid.
To prepare this wonderful salad, fresh or, as in our case, frozen, already peeled squid without skin, chords, tentacles, and entrails are suitable; these can be purchased at any supermarket or market. First of all, without unpacking, place them in a bowl with cold running water and allow them to thaw.Step 2: prepare and boil the eggs.
Next, using a kitchen brush, very carefully wash the eggs. This process is necessary because the shells may contain pathogenic microbes that, if ingested by the human body, cause serious diseases such as salmonellosis and intestinal poisoning. Then we put the eggs in a saucepan, fill them with cold running water 2-3 fingers higher and put them on high heat. After boiling, reduce its level to medium and boil this ingredient hard for about 10–11 minutes. Then transfer it to ice water and cool to room temperature.
Step 3: cook the squid.
While the eggs are cooling, place a deep saucepan half filled with purified water over high heat. Season it with salt to taste and bring to a boil. In the meantime, wash the thawed squids and after 5-6 minutes, lower them into the bubbling liquid. Cooking seafood 2-3 minutes, but no longer, otherwise they will be hard as rubber. After the required time has passed, use a slotted spoon to transfer them to a separate bowl with cold water and cool completely.
Step 4: prepare the onions.
The main ingredients are cooling, it's time to move on to other important products. Heat a kettle with purified water. Then, using a kitchen knife, peel the onions, wash them, dry them with paper kitchen towels, place them on a cutting board and chop them into strips or half rings up to 5 millimeters thick. Transfer the slices into a small bowl and after a while pour boiling water from the kettle. Keep the vegetable in this form 2–3 minutes so that most of the bitterness comes out. After this, drain the water and allow the onion to cool.
Step 5: prepare the corn and boiled products.
Then, using a special canning key, open the jar of sweet candy corn and place it in a colander. Place it in the sink and leave it there for 5-7 minutes to allow excess marinade to drain.
Next, peel the boiled eggs and dip them, as well as the squid, with paper kitchen towels. Then, one by one, place these ingredients on a clean board and chop them into strips or slices 5-6 millimeters thick.
Step 6: prepare the salad with squid and corn.
Now take a deep bowl and put chopped chicken eggs, boiled squid, onions scalded with boiling water and corn that has already dried out. Season them with mayonnaise, salt and ground black pepper to taste. Mix everything with a tablespoon until smooth, taste it and, if necessary, add more spices. Salad ready! It can be served immediately or chilled and served a little later.
Step 7: Serve the salad with squid and corn.
Salad with squid and corn is served immediately after preparation or chilled, after infusing for an hour in the refrigerator. It is served in dishes specially designed for this purpose or in portions on plates, optionally decorating each with sprigs, and sometimes just leaves of fresh herbs, for example, dill, cilantro, parsley. Enjoy!
Bon appetit!
In addition to squid, you can use any other boiled seafood: shrimp, scallops, crab meat, crayfish;
An excellent alternative to mayonnaise is sour cream, cream or fermented milk yogurt without fillers;
If desired, you can add some fresh green onions, cilantro or parsley to the salad;
Very often, grains of fresh, pre-boiled corn are used;
If the squid is overcooked and turns out tough, don’t worry, everything can be fixed! Just continue cooking them for 2-3 hours until soft, of course, after cooking for such a long time, the seafood will lose its nutritional value, but its meat will become very tender and edible;
Black pepper is quite spicy and not to everyone’s taste, so sometimes it is replaced with allspice or white pepper.
For those who love, I offer a quick and easy salad recipe using them. This salad is hearty, bright and tasty. It is easy and quick to prepare and will be a wonderful decoration for any holiday table. Squid is a product that is known to be combined with almost any ingredients. Today I want to tell you how you can prepare a delicious salad with squid, corn, cucumber, eggs and cheese. The most difficult thing for some is to cook the squid correctly, but if you follow the recipe, it won’t be too difficult.
Ingredients:
- squid carcasses – 3 pieces.
- chicken egg - 3 pieces.
- fresh cucumber – 1 piece.
- cheese – 100 grams.
- canned corn - 1 can.
- salt - to taste.
- ground black pepper - to taste.
- mayonnaise - to taste.
Lightly defrost the frozen squid carcasses and place them in boiling water for two minutes. Then drain the water and fill the squid with cold water.
After a couple of minutes, carefully peel off the skin with a knife and remove all the insides. Cut the cleaned and washed squid into strips and place in a salad bowl or deep bowl.
Then we add pre-boiled eggs, which we also try to cut into strips. In principle, the cutting here can be any to your taste; I prefer that all ingredients are cut in the same style.
Shred the cucumber in the same way and add it to the squid and eggs.
Three cheeses on a coarse grater here. I used hard cheese, but a couple of processed cheeses would also work if desired.
Open the can of corn, drain the liquid and add to the rest of the ingredients.
Add salt and pepper to taste, season with sour cream or mayonnaise and mix. The salad can be considered ready. If you wish, you can add onions or chopped garlic, as they say, this is more for an amateur, we focus on your taste.
It is advisable to serve the salad immediately. It can be served in a common salad bowl, portioned on a plate or in bowls. When serving, the salad can be decorated with a sprig of fresh herbs.
The salad has a delicate taste and will undoubtedly appeal to all squid lovers. This dish will help diversify your menu and will be a worthy appetizer for the holiday table. And if you prepare all the ingredients in advance, you can prepare it literally in a matter of minutes. A bright, refreshing and nutritious squid salad with corn is sure to attract the attention of guests and delight everyone with its taste.
Bon appetit!!!
Best regards, Oksana Chaban.
Squid, like most other seafood, has a delicate taste and aroma, and also requires skillful preparation. They go well with eggs, most vegetables, fruits, and some cereals. Depending on the minor ingredients, you can prepare both light snacks and hearty main courses. Today we will talk about a delicious appetizer, and also give several recipes for such a dish as squid salad with corn.
Tip for cooking squid:
In order not to repeat this several times in the future, pay attention to how frozen squid should be prepared for salads and end up with a tender product:
- To begin, the carcasses need to be defrosted naturally, i.e., without the use of heating household appliances. You can soak it in warm water for a few seconds to help the glaze melt faster;
- Throw salt and favorite spices into boiling water. Or we use ready-made ones for seafood;
- Squid carcasses should be at room temperature before boiling, and not barely thawed. Otherwise, they will not be fully cooked, and if you extend the cooking time, they will be overcooked and become rubbery.
- If all conditions are met, we lower them into boiling water and note the time - exactly 3 - 4 minutes. During this time, the squid will swell and acquire a round shape. Remove with a fork and let cool. Then you can start skinning and preparing various delicious dishes.
Salad “Squid in the garden”
The combination of squid with corn has long been one of the classics, however, ordinary vegetables, the distinctive feature of which is juiciness, freshness, and aroma, can diversify it and enrich the taste of the dish.
We will need:
- Glazed squid (frozen) – 3 carcasses;
- Pickled sweet corn – 1 jar;
- Fresh cucumber – 1 medium-sized vegetable;
- Any onion – 1 head;
- Green onions (feathers) – 60 grams;
- Fresh dill - the same amount;
- Mayonnaise or natural yoghurt (white) – 100 ml.
Preparation:
- We defrost the squid, wash it, and then cook it as indicated in the first tip. Cool, remove the skin (film), then cut into cubes or short strips;
- We wash the green onions, dry them, then cut them into rings;
- Peel the head of an onion or red onion, cut it into half rings, then pour boiling water over it to get rid of excess bitterness. After 3-4 minutes, drain the liquid;
- We also wash the green dill and then dry it thoroughly. Then chop with a knife;
- We wash the fresh cucumber. It is advisable to remove the skin from it, so the salad with squid and corn will turn out more tender, however, it is also not prohibited to leave it. We cut the cucumber in the same way as squid - either into cubes or strips, they should look compatible;
- Drain syrup from corn;
- We assemble our salad: combine squid, corn, cucumber, all the greens, scalded onions. Season with mayonnaise.
Tip: The salad will turn out more tender and juicy if you grate one sweet and sour green apple into it.
“Simple” salad with squid and corn
This simple and easy-to-prepare salad lives up to its name. And, in addition, it is a fairly budget option, which will not be expensive to prepare not only on holidays, but also on any weekday. This dish can be either a wonderful breakfast, giving you a boost of energy for the whole day, or a light but satisfying dinner.
We will need:
- Squid -2 carcasses (about 500 grams frozen);
- Pickled sweet corn – 1 jar;
- Estonian cheese (or any other to your taste) – 180 grams;
- Onion head – 1 pc.;
- Light mayonnaise (or white yogurt) – 5 tablespoons;
- Salt.
Preparation:
- Defrost and boil the squid as described above. Let cool and cut into thin strips, but not too long;
- We remove the husks from the onion, wash them and chop them, preferably into rings. Then scald for a minute in boiling water, rinse with cool water, removing bitterness. Place in a strainer;
- Grind Estonian cheese into shavings on a fine or medium grater (optional);
- Drain the brine from the corn;
- We assemble our salad with squid and corn, combining all the ingredients according to the recipe: squid strips, cheese shavings, onions, corn kernels. Season everything with mayonnaise or natural white yogurt. If you use the latter dressing option, you need to lightly salt everything.
Salad "Milady"
The combination of salty and sweet in salads recently entered the diet of our fellow citizens, however, it has managed to firmly establish itself. And not in vain, since ideally selected products not only will not spoil the taste of the dish, but are quite capable of making you love it and demand more. As mentioned above, squid goes well with vegetables and fruits, and this salad with squid and corn is a clear example of this.
We will need:
- Frozen squid – 350 grams;
- Multi-colored bell peppers – 2 pieces (different);
- Green apple, sweet and sour – 1 pc.;
- Sweet orange – 1 large;
- Sweet corn – 1 jar;
- Curly leaf lettuce – 5 leaves;
- Lightly salted cheese (“Russian”, “Smetankovy”) – 70 grams;
- Vegetable oil – 2 tbsp. l.;
- Hot Chili (powder) – a pinch optional;
- Vinegar 6% - 1 tbsp. l.
Preparation:
- We defrost the squid and boil it according to the scheme described in the first tip of the article. Cool, remove films, if any, and cut thinly;
- Wash the orange, remove the skin and white membranes, divide into slices. We cut each of them into 3 parts;
- Wash the apple, peel it, remove the core and stem. Chop the pulp into thin strips;
- We wash the multi-colored sweet peppers well, then cut them into halves. We remove all the seeds from the inside, cut out the stalk. Cut the pulp into thin cubes;
- Grind the cheese on a grater;
- Drain all the brine from the corn;
- Let's prepare the salad dressing: combine vegetable oil with a pinch of chili powder, vinegar, mix;
- We assemble our dish in layers: squid, orange slices, apple, peppers. Then pour the prepared dressing on top, then sprinkle with cheese shavings and let it sit in the cold for 3 hours. After which you can decorate as desired.
Tip: The salad will become even tastier if you add a handful of chopped walnuts to it.
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