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.
step by step recipe with photos
A simple but original quick dish - salad with squid, egg and corn. Suitable for both a quiet family dinner and a noisy holiday feast. The recipe will come in handy if unexpected guests loom on the doorstep - just 20-30 minutes, and you’ll have a hearty, tasty snack on your table. A salad with squid, eggs and onions is considered a classic; corn is also added here to diversify the flavor palette, especially since corn goes well with all the ingredients in the salad.
Ingredients
- 2 squid carcasses
- 3 chicken eggs
- 1 onion
- 200 g canned corn
- 0.5 tsp. Sahara
- 2 pinches of black pepper
- 2 tbsp. l. vinegar
- 50 ml water
- 3 tbsp. l. mayonnaise
- 4 pinches of salt
- spices as desired
Preparation
1. Chilled squid carcasses must be thoroughly washed, peeled and all unnecessary components removed.
2. Boil the squid in salted water for 10 minutes, the main thing is not to overcook, otherwise the shellfish will become rubbery.
3. Using a sharp knife, cut the boiled squid into strips; choose the size of the strips yourself. Properly cooked squid is soft and easy to chew.
4. Cut the peeled onion into halves or quarter rings. Place the vegetable in a bowl, add water, table vinegar, add sugar and ground pepper. Stir and leave to marinate for 15-20 minutes. Ready pickled onions need to be lightly squeezed before adding to the salad.
5. Hard-boil the eggs, cool them and remove the shells. For the salad, cut them into strips.
6. Using a can opener, open the can of corn and drain the liquid. Place all prepared ingredients in a bowl: squid, pickled onions, chicken eggs and add corn.
7. Add salt and spices as desired, mayonnaise of any fat content (or sour cream).
8. Mix the salad with squid, egg and corn, serve immediately in a large salad bowl or in portions.
Note to the hostess
1. There are two types of films on the squid - colorless transparent, similar to polyethylene, and matte white or grayish. You need to remove both, and the first carefully, without any residue, because when boiling it tightens the carcass due to its own deformation. From fresh seafood that has not been thawed after the initial freezing, the inedible coverings come off very easily - just pick them up and pull them. Otherwise, you need to subject the shellfish to a contrast dousing, that is, do the same as with tomatoes, when you have to peel them from the tight skin.
2. Onions marinated in some aromatic fruit vinegar turn out to be very pleasant. Grape is the most accessible to domestic housewives: it is sold in grocery departments and is produced in Balkan and Mediterranean countries. And she is able to prepare raspberry for future use herself, especially in a good year, when the price for this berry is moderate.
Squid has long been known as a complete dietary product containing a sufficient amount of iodine. It is rich in protein, a whole complex of vitamins and amino acids, and polyunsaturated fats. Its meat has not only excellent taste, but also valuable nutritional properties. In our country, seafood became available not so long ago, but, nevertheless, the classic salad with squid and corn based on it has already won the recognition of real gourmets.
In our latitudes, squid are often sold frozen carcasses. Nowadays, a canned version is increasingly appearing in supermarkets - “Squid in Oil”, both natural and with the addition of herbs and spices. Squid fillet goes well with vegetable side dishes, it is especially good with potatoes, and is suitable for preparing various cold appetizers and salads. It can be combined with other seafood, as well as mushrooms and nuts. Squid “loves” all kinds of dressings and sauces based on vegetable oil, mayonnaise, and so on. There are many ways to prepare this dietary meat: it is boiled, fried, baked, steamed, marinated, and in each version the squid reveals its rich taste in a new way.
How to properly cook squid?
A very important step before cooking squid is processing and cutting the meat. If you bought frozen fillets, you need to keep them at room temperature or in cold water. The skin must be removed. To do this, put the squid in a bowl and pour boiling water over it - the film will curl and quickly pull away from the fillet. After which you can easily remove it with your hands or carefully pry it off with a knife. It is very important not to overcook the cleaned meat, otherwise it will become tight and tough. Squid is usually boiled for 2-3 minutes in lightly salted water. You need to take 3 times more liquid than the weight of the product itself. Some housewives add the juice of half a lemon to boiling water, and the meat becomes soft.
Delicate squid salad for every day
When there is not enough time to prepare multi-component complex dishes, this salad will come to the rescue, which can be served with any side dish, potatoes or stewed vegetables, pasta and cereals. You can also eat it as an independent dish.
Ingredients:
- Squid - 5 pieces
- Egg - 4 pieces
- Mayonnaise - 2-3 tablespoons
- Greens - 1 bunch
- Salt, spices - to your taste
Cooking method:
First, take the squid carcasses, peel them from films and throw them into boiling water for 2-3 minutes. When the squid is boiled, remove from boiling water and cool. It is better not to finely chop the squid, but to cut it into strips of medium or large size - in this case its taste will be more intense. Place the corn in a colander, then add the dry corn to the chopped squid. Eggs should be boiled, peeled and cut into cubes. Any greens go well with this salad: dill, parsley, and, if desired, green onions. Wash the greens thoroughly, dry them on a towel and chop them with a knife. Add salt and pepper to taste. Then add a few spoons of mayonnaise and mix, decorate with herbs - the salad is ready.
Salad with squid and corn “Martovsky”
It is not for nothing that the inhabitants of the Mediterranean are considered to have good health and live long lives. They eat a large amount of seafood, one of which is squid. It has a delicate taste and dense structure, works well in various salads and acquires many flavor shades in combination with different components. Pineapple and corn add a juicy sweetness to the squid and highlight its natural flavor.
Ingredients:
- Squid - 3 pieces
- Canned corn - 1 can
- Canned pineapples - 1 can
- Fresh cucumber - 4 pieces
- Egg - 5 pieces
- Lemon - 1 piece
- Mayonnaise - 4 tablespoons
- spices, salt - to your taste
Cooking method:
To make this salad, squid should be defrosted, the carcasses should be cleaned of entrails, the meat should be removed from the skin and boiled in salted water for 2-3 minutes. Make sure that the squids are not in boiling water for more than 3 minutes. If the squid is still overcooked and becomes “rubbery” and tough, then cook it further. The process will take 30-40 minutes, the carcass will decrease in size and volume, but it will become soft again.
When the squid is ready, remove it from the water and cool it. Dice all salad ingredients. In a deep bowl, mix the remaining ingredients: corn, chopped pineapples, add boiled eggs to the salad. A fresh cucumber will add spring March freshness to this salad: peel it and cut it into cubes - like other products. Then grate the lemon zest, only on a fine grater, and add it to the salad. All ingredients should be mixed well and then mayonnaise should be added to them. The “March” salad will look beautiful if it is served in bowls and garnished with a slice of lemon.
Squid salad with seaweed
Squid goes surprisingly well with various vegetables: fresh, stewed, pickled. It is especially wonderful in combination with seaweed. We suggest preparing a light but at the same time nutritious salad of squid and pickled seaweed. It should be remembered that squid meat is a protein product, and it must be handled very carefully during cooking.
Ingredients:
For the salad:
- Squid - 4 pieces
- Canned corn - 1 can
- Pickled seaweed - 300 grams
- One onion
- Carrots - 1 piece
For refueling:
- Vinegar 3% - 1 teaspoon
- Vegetable oil - 3 tablespoons
- Salt, spices - add to your taste
Cooking method:
The seaweed for this salad can be taken already marinated, natural or with spices - choose according to your taste. The cabbage needs to be freed from the brine and cut a little with a knife so that it is not too long. Add finely chopped onion to it, mix it with kelp and leave it to marinate.
Process the squid (defrost, clean), boil in salted water for several minutes, cut into long strips. Add canned sweet corn. It is better to grate the carrots on a coarse or medium grater and add them to the salad and mix. The salad will be much piquant if you prepare a simple dressing instead of simple vegetable oil. So, mix vegetable oil, a teaspoon of weak vinegar, salt and spices in a separate bowl. Pour this dressing generously over the salad and place on plates.
Avocado salad with squid and bell pepper
We suggest preparing a light salad with vegetables and fruits, as well as the main character of our article - squid. Don't forget that squid is a dietary product: it contains a lot of protein and relatively few calories - only 100 kcal per 100 grams. Seafood is easily digestible and, unlike meat, is quickly digested. Suitable for those who are on a diet, watching their figure, or simply do not want to burden the body with heavy food at the moment.
Ingredients:
For the salad:
- Squid - 4 pieces
- Canned corn - 1 can
- Avocado - 1 piece
- Bell pepper (red, yellow) - 2 pieces
- Pistachios - 100 grams
- Lettuce leaves - 1 bunch
- Lemon - 1 piece
For the sauce:
- Olive oil - 4 tablespoons
- Ginger (fresh) - 2 pieces
- Mustard with grains - 1 teaspoon
- Honey - 1 teaspoon
Cooking method:
For this salad, we suggest taking canned or natural squid in oil, with aromatic herbs or spices - in a word, whatever you like best. Drain off excess oil and transfer to a salad bowl. If necessary, cut the strips in several places. Wash the avocado, peel it and divide it in half. Remove the pit and cut the fruit pulp into small slices. Sprinkle with the juice of half a lemon. Drain excess liquid from the corn and add to the rest of the salad. Peel the bell peppers and cut them into equal strips. Remove the shells from the nuts and then dry them in the oven or in a frying pan for a few minutes, waiting until they brown a little.
Now is the time to make the salad dressing. The ginger needs to be peeled and finely grated. In a separate deep bowl, thoroughly whisk the olive oil, mustard and honey, add salt and pepper. At the end, add grated ginger and stir. Now it's a matter of design. You need to assemble the dish beautifully: place lettuce leaves on a large plate, place squid, avocado and pepper on top. Add some corn. Top generously with pistachios and generously drizzle with dressing. Leave the salad to soak for 10-15 minutes, and then you can safely serve it on the table!
Squid salad with mushrooms
Another successful ingredient for squid is mushrooms: you can use different varieties of them in this salad (champignons, honey mushrooms, porcini mushrooms, boletus mushrooms are best suited). You can buy mushrooms either marinated in jars or raw and cook them yourself. We suggest adding the most common to this salad - pickled champignons.
Ingredients:
For the salad:
- Beijing cabbage - 1 piece
- Canned corn - 1 can
- Champignon mushrooms - 1 jar
- Squid - 2 pieces
- Tomatoes - 4 pieces
- Green onions - ½ bunch
For the sauce:
- Soy sauce - 2 teaspoons
- Vegetable oil - 4 tablespoons
- Lemon juice - 2 teaspoons
- Salt, pepper - add to your taste
Cooking method:
Quickly boil the squid in boiling water, and then cut into small strips. Place in a salad bowl. Drain the corn in a colander and then add it to the squid. Strain the mushrooms and cut into large pieces. Add sliced tomatoes and finely chopped Chinese cabbage to the salad. Mix all ingredients well. You can start preparing the spicy sauce. To do this, mix vegetable oil, lemon juice, soy sauce, add salt and pepper to them, based on your taste. Season the salad with the sauce and garnish with green onions. Then keep in the refrigerator, serve and enjoy the richness of taste!
Knowing how to properly cook squid, what products to add to salads, you can easily and confidently create new dishes, create fantasies and delight family members with fresh taste masterpieces! Bon appetit!
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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.
Place in a bowl or bowl and serve, decorating as you wish. You can cool it slightly in the refrigerator before serving. Enjoy your meal. I also recommend preparing and
Perhaps no modern holiday table is complete without some kind of seafood dish. And seafood lovers indulge in the same salad with squid and corn on ordinary days, without waiting for a special occasion. However, most often we prepare this dish using the same long-known methods. It’s rare that a chef tries to diversify such a salad and decides to experiment. But we decided to correct the situation and tell you how to prepare a salad with squid and corn in a tastier and more varied way, how it can be supplemented and what the main ingredients will go well with.
The simplest option
This method of cooking can, perhaps, be called classic, since so many people know how to prepare it. Everyone also knows what is included in this salad: squid, corn, eggs, rice. The only thing that can make it more interesting is the dressing: not standard mayonnaise, but sour cream, to which only a little of it is added. Greens can also refresh this dish: traditional onions with dill.
Cheese salad with squid
This is already a more interesting option. For it, quickly cooked squid (remember: you can’t cook for a long time, otherwise they will become rubbery) in the amount of half a kilogram are cut into medium-sized strips, and the onion is crumbled into the thinnest half rings and poured with boiling water for a quarter of an hour (this will remove excess bitterness and the characteristic smell). Two hard-boiled eggs are cut into cubes, a few lettuce leaves are torn, a can of corn is opened and drained. All components are placed in a bowl, the salad with squid and corn is seasoned with salt, pepper and grated cheese (150 grams), and then dressed with mayonnaise. Now the dish is ready to serve.
Shrimp + squid
As you know, seafood goes together just perfectly. So a salad with squid and corn will only benefit if you add shrimp to it. The ratio in which to combine them will depend on which seafood you like best. First, try taking one hundred grams of already peeled shrimp for two squids. The onion is also needed in this salad, but it will be tastier if you pre-simmer it in olive oil. And the dish will be even more interesting if you add an apple to it. Then the sequence of actions will be as follows: apple cubes are mixed with pieces of shrimp, laid out on the bottom of the salad bowl and lightly coated with light mayonnaise. A layer of only apples is added on top, then mayonnaise again. Afterwards the corn is laid out and coated with mayonnaise. The last layer is their squid with onions. Then salt and pepper the salad and add mayonnaise. You can also sprinkle grated egg on top (to do this, take three eggs). To finish, beautifully arrange the olives cut into rings on top of the dish. A delicious dish is ready!
Squid + crab sticks
I must say that this is a fairly popular salad. Squid, corn, and crab sticks are supplemented by most chefs with eggs and Chinese cabbage. First, it is it that is processed: chopped, salted and slightly wrinkled. 150 grams is enough for a fairly large salad bowl. Small cubes of a 100-gram pack of crab sticks, strips of large boiled squid, chopped two eggs, and a jar of corn are also poured into it. Salt, pepper, garlic, mayonnaise and herbs are at the discretion of the cook.
Lenten salad with squid and potatoes
As a rule, priests do not consider “sea reptiles” as meat, so these products can be eaten on fasting days. We present to your attention a salad with squid and corn suitable for this occasion. Three carcasses of ocean animals are boiled and cut - this time into cubes, as are eight boiled potatoes. A small can of canned corn, a chopped bunch of green onions, pepper and salt are poured into a salad bowl with these products. The dish will naturally be seasoned with vegetable oil. It is best to use olive oil.
"Atlantic"
This is another very successful salad: squid, corn, cucumber and eggs go well together. About five eggs are hard-boiled and chopped. To them is added half a kilo of squid, randomly cut (either into strips or into cubes). Pour in a can of corn, strained from the marinade. A couple of fresh cucumbers are chopped into cubes, green onions and dill are chopped. All components are combined, seasoned with mayonnaise and mixed. A delicious light dish is ready.
Squid salad with tomatoes
This is a very interesting and elegant dish! This salad with squid and corn, in addition to the main ingredients, also includes a large bell pepper, two tomatoes and a two hundred gram piece of cheese. Boiled carcasses, peppers and even cheese are cut into strips; Tomatoes must be peeled and seeded and chopped in the same way. A dozen olives or pitted olives are cut into rings. The nuance is that the described salad with squid and corn is mixed already on the table, so when preparing it, it must be artistically folded into a glass bowl. The dressing for it is made from a third of a glass of mayonnaise, a couple of garlic cloves, ground pepper and chopped herbs.
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