Salad with squid and corn. Salad with squid and corn - original recipes in a simple way! Calamari Salad with Tomatoes

Salad with squid and corn is prepared quickly and easily and tastes great. It does not have a strict set of ingredients, they can be varied at will. For example, this time I added chopped pitted olives and they fit perfectly into the overall flavor range. Try it, very tasty!

Ingredients:

• 500-600 g frozen squid
• 4 full art. l. canned corn
• 4 medium eggs
• 15-20 pitted olives
• 1 fresh cucumber(120-130 g)
• salt, pepper to taste
• mayonnaise
• leaf lettuce for serving

Alternatively, half a glass of boiled rice, 80-100 g of grated cheese, pickled cucumber, onion, etc. can be added to a salad with squid and corn. But the version of the salad that I offer today, believe me, does not need additional ingredients He's so delicious too! No doubt suitable for holiday table.

Cooking:

First, let's boil the eggs. In a separate saucepan, put water for squid and bring it to a boil.
We wash the defrosted squids, clean them from films and chitinous cartilages. This work can be facilitated by scalding the squid with boiling water.
So that the salad does not disappoint you, the squid for it must be properly cooked. To do this, we lower the prepared carcasses into boiling salted water for 2-3 minutes, no more, otherwise they will be digested and become hard. We take out the squids with a slotted spoon, cool a little 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 in a salad with squid and corn, otherwise it will be completely insipid.

Now it's the turn of the fresh cucumber. We clean it from the skin and cut it lengthwise into four parts. Then we cut out the soft center to get rid of excess juice, we no longer need the middle. Wet the remaining hard part dry with a paper towel or napkin. I spied this trick in one culinary program and appreciated it as very useful.)))

Cut the cucumber into small sticks or cubes and blot again with a napkin on top.

We 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 lay out a slide on the leaves of any salad.

Salad with squid and corn turns out to be tasty, satisfying and at the same time quite light. Yes, and it looks, in general, beautiful. I highly recommend cooking for him.

How to cook a salad with squid, corn and cucumber

The hardest part about making this squid and corn salad is cooking the squid. You can take ready-made canned ones, but in this case the taste of the snack will be somewhat different. It is best to use frozen or raw squid, which can be found in the nearest store.

Pour water into a saucepan and bring it to a boil.

Squid must be thawed and gently lowered into boiling water for 5-7 minutes, no longer. Overcooked will taste more like rubber and noticeably decrease in volume. If the squids are not peeled, they should be washed well in running water and the upper skin removed with a knife. Cook the squid one at a time - as soon as it becomes round, immediately remove it with a slotted spoon. Rings can not be boiled, but simply pour boiling water over and hold for a couple of minutes.

When the squid is ready, it will be possible to start cutting the salad.

Open a jar of canned corn, drain the brine and put the grains on the bottom of a salad bowl or deep bowl.

Hard boil the egg, cool, peel and chop finely.

Chilled squid cut into cubes or thin strips.

Squid, egg and corn go great with mayonnaise, so this is the best sauce to use for salad dressing. But if you care about calories, you can mix some of the mayonnaise with low-fat sour cream.

A fresh cucumber will perfectly refresh a salad with squid, corn and an egg, but if it is not at hand, you can take pickled or salted.

Wash the cucumber, cut off the tails and cut in the same way - into small cubes or straws.

Chop fresh parsley and dill as finely as possible, leave a few sprigs for decoration.

Onions can be strong, spicy and fragrant, so it is better to add green or leek to a salad with squid and corn.

Onions can be cut arbitrarily as desired - cubes or rings. Dress the salad with squid, corn and cucumber, mix well and refrigerate for a few minutes to infuse it a little.

Before serving, arrange the salad with squid and corn on portioned plates or small salad bowls and decorate. Enjoy your meal!

step by step recipe with photo

Simple but original dish on the hastily- salad with squid, egg and corn. Suitable for quiet family dinner, and for noisy festive feast. The recipe will come in handy if unexpected guests loomed on the doorstep - only 20-30 minutes, and on your table is hearty, tasty snack. 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 carcasses of squid
• 3 chicken eggs
• 1 bulb
• 200 g canned corn
• 0.5 tsp Sahara
• 2 pinches ground black pepper
• 2 tbsp. l. vinegar
• 50 ml water
• 3 art. l. mayonnaise
• 4 pinches of salt
• spices as desired

Cooking

1. Chilled squid carcasses must be washed well, cleaned and removed all unnecessary components.

2. Boil the squids in salted water for 10 minutes, the main thing is not to overcook, otherwise the clams will become rubbery.

3. With a sharp knife, cut the boiled squid into strips, choose the size of the strips yourself. Properly cooked squids are soft and easy to chew.

4. Cut the peeled onion into halves or quarter rings. Put 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 should be lightly squeezed before adding to the salad.

5. Hard boil the eggs, cool them and remove the shell. For salad, cut them into strips.

6. Open the can of corn with the can opener, drain the liquid. Put all the 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. Toss the salad with squid, egg and corn, serve immediately in a large communal salad bowl or in portions.

Note to the owner

1. There are two types of films on squid - colorless transparent, similar to polyethylene, and matte white or grayish. It is necessary to remove one and the other, and the first one carefully, without a trace, because when boiled, it pulls the carcass due to its own deformation. From fresh seafood, which has not been thawed after the initial freezing, inedible covers come off very easily - just pick them up and pull. Otherwise, you need to subject the mollusks to a contrast douche, that is, do the same as with tomatoes when you have to peel them from a tight-fitting skin.

2. Very pleasant is the onion pickled in some fragrant fruit vinegar. Grape is the most accessible to domestic housewives: it is sold in grocery departments, it is produced by the Balkan and Mediterranean countries. And she is able to cook raspberry for future use herself, especially in a harvest year, when the price of this berry is moderate.

Squid has long been known as a dietary complete product containing a sufficient amount of iodine. It is rich in protein, a whole complex of vitamins and amino acids, 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, classic salad with squid and corn based on it has already managed to win the recognition of real gourmets.

In our latitudes, squids are often sold frozen carcasses. Now in supermarkets, a canned version is increasingly appearing - "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, 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 make this dietary meat: it is boiled, fried, baked, steamed, marinated, and in each version, the squid reveals its rich taste qualities in a new way.

How to cook squid properly?

A very important step before cooking squid is the processing and cutting of meat. If you bought a frozen fillet, you need to hold it 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 up and quickly move away from the fillet. After that, it can be easily removed by hand or gently pry with a knife. It is very important not to digest the cleaned meat, otherwise it will become tight and tough. Squid is usually boiled for 2-3 minutes in lightly salted water. Liquids need to be taken 3 times more than the weight of the product itself. Some housewives add the juice of half a lemon to boiling water, then 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 use 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, clean them from the films and throw them into boiling water for 2-3 minutes. When the squid is boiled, take it out of boiling water and cool. It is better not to chop the squid finely, but to cut it into strips of medium or large size - in this case, its taste will be more saturated. Throw the corn into a colander, then add dry corn to the chopped squid. Eggs should be boiled, peeled and cut into cubes. Any greens are well suited to this salad: dill, parsley, if desired, green onion. Rinse the greens thoroughly, dry on a towel and chop with a knife. Add salt and pepper to taste. Then add a few tablespoons of mayonnaise and mix, decorate with herbs - the salad is ready.

Salad with squid and corn "March"

No wonder it is believed that the inhabitants of the Mediterranean have good health and live long. They eat a large number of seafood, one of which is squid. He possesses delicate taste and dense structure, perfectly manifests itself in different salads and acquires many flavors in combination with different components. Pineapple and corn add juicy sweetness to the squid and emphasize its natural taste.

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:

For this squid salad, thaw, clean the carcasses from the insides, free the meat from the skin and boil 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 digested and has become “rubber” 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, take it out of the water and cool it. Dice all salad ingredients. In a deep bowl, mix the rest of the ingredients: corn, chopped pineapples, add to the salad boiled eggs. A fresh cucumber will add spring March freshness to this salad: remove the skin from it and cut 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 add mayonnaise to them. "March" salad will look beautiful if it is served in bowls and decorated with a slice of lemon.

Squid salad with seaweed

Squid surprisingly goes well with different vegetables: fresh, stewed, pickled. It is especially beautiful in combination with sea ​​kale. We offer to cook 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 you need to handle it very carefully during cooking.

Ingredients:

For salad:

• Squid - 4 pieces
• Canned corn - 1 can
• Marinated seaweed - 300 grams
• One head of onion
• Carrot - 1 piece

For refueling:

• Vinegar 3% - 1 teaspoon
• Vegetable oil - 3 tablespoons
• Salt, spices - add to your taste

Cooking method:

Seaweed for this salad can be taken already marinated, natural or with spices - choose according to your taste. The cabbage must be freed from the brine and cut a little with a knife so that it is not too long. Finely chopped onion should be added to it, mixed with kelp and left to marinate.

Process the squid (defrost, peel), boil in salted water for several minutes, cut into long strips. Add sweet canned corn. It is better to grate the carrots on a coarse or medium grater and send to the salad, mix. The salad will be much spicier if you prepare a simple dressing instead of simple vegetable oil. So, mix in a separate bowl vegetable oil, a teaspoon of weak vinegar, salt and spices. Drizzle the salad generously with this dressing and arrange on plates.

Avocado salad with squid and bell pepper

We offer to cook light salad with vegetables and fruits, as well as the main character of our article - squid. Don't forget that squid is 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 load the body with heavy food at the moment.

Ingredients:

For 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 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 squid or natural in oil, with fragrant herbs or spices - in a word, the one you like best. Drain excess oil and transfer to a salad bowl. If necessary, cut the strips in several places. Wash the avocado, peel it and cut it in half. Remove the stone and cut the pulp of the fruit into small slices. Drizzle the juice of half a lemon. Drain excess liquid from corn and send to the rest of the salad ingredients. Peel the bell peppers from the seeds, cut into equal strips. Free the nuts from the shell and then dry them in the oven or in a pan for several minutes, waiting until they are slightly browned.

It's time to prepare the salad dressing. Ginger needs to be peeled and finely rubbed. In a separate deep bowl, beat thoroughly with a whisk olive oil along with mustard and honey, add salt and pepper to them. At the end add the grated ginger and stir. Now it's up to the design. You need to beautifully assemble the dish: put lettuce leaves on a large plate, put squid, avocado and pepper on top. Add some corn. Top generously with pistachios, pour generously 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 good component for squid is mushrooms: you can take them in this salad different varieties(champignons, mushrooms, porcini mushrooms, boletus are best suited). You can buy mushrooms both marinated in jars and raw and cook them yourself. In this salad we suggest adding the most common - pickled champignons.

Ingredients:

For salad:

• Beijing cabbage - 1 piece
• Canned corn - 1 can
• Champignon mushrooms - 1 bank
• Squid - 2 pieces
• Tomatoes - 4 pieces
• Green onions - ½ bunch

For 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. Put in a salad bowl. Drain the corn in a colander, and then send it to the squid. Strain the mushrooms and cut into large pieces. Add to the salad sliced ​​​​tomatoes and finely chopped chinese cabbage. 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. Dress salad with sauce, garnish with green onion feathers. Then keep in the refrigerator, serve and enjoy the richness of taste!

Knowing how to properly cook squid, what foods to add to salads, you can easily and confidently create new dishes, fantasize and delight family members with fresh taste masterpieces! Enjoy your meal!

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For those who love, I offer a quick and easy recipe salad with their use. This salad is hearty, bright and tasty. It is prepared quickly and easily and will be a wonderful decoration for any holiday table. Squid is a product that, as you know, is combined with almost any ingredient. Today I want to tell you how you can cook 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 do everything according to the recipe, then it will not be 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.

Frozen squid carcasses are slightly defrosted and dipped 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. Peeled and washed squid cut into strips and put in a salad bowl or a deep bowl.

Then we add pre-boiled eggs, which we also try to cut into strips. In principle, cutting here can be any to your taste, I prefer that all the ingredients are cut in the same style.

We chop the cucumber in the same way and add to the squid and eggs.

Three cheese here on a coarse grater. I took cheese durum varieties, but a couple of processed cheeses are also suitable if desired.

Open a can of corn, drain the liquid and pour it into the rest of the ingredients.

Add salt and pepper to taste, season with sour cream or mayonnaise and mix. Salad can be considered ready. If desired, you can add more onions or chopped garlic, as they say, more for an amateur, we focus on your taste.

The salad should be served immediately. It can be in a common salad bowl, portioned on a plate or in bowls. When serving, the salad can be garnished with a sprig of fresh herbs.

The taste of the salad is tender and will surely appeal to all squid lovers. Such a dish will help diversify your menu and will be a worthy snack for the festive table. And if you prepare all the ingredients in advance, then it can be cooked in just a few minutes. Bright, refreshing and nutritious squid salad with corn will surely attract the attention of guests and delight everyone with its taste.

Enjoy your meal!!!

Sincerely, Oksana Chaban.