Salad with squid and corn, delicious and simple recipes with photos | Delicious squid salads, recipes with photos

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Prepared by: Vaso

10/23/2012 Cooking time: 1 hour 0 minutes

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Squid and corn salad is my favorite New Year's salad. For five years now, not a single New Year's feast is complete without this salad. Well, that means we’ll be celebrating 2013 with him!

Description of preparation:

If you don’t know what salad to prepare for New Year’s 2013, then I recommend a salad that has been a success on my New Year’s table for several years now.
In our family, salad with squid and corn is associated with the New Year even more than Olivier, which we do not prepare. The salad with squid and corn turns out to be quite filling and original - after all, it’s not every day that people in our latitudes eat squid. Therefore, this salad will both feed and surprise guests. Good luck with your cooking and have a nice feast! Purpose: For lunch / For dinner / For a holiday table / Birthday / New Year / Christmas Main ingredient: Fish and seafood / Vegetables / Seafood / Squid / Corn / Canned corn Dish: Salads

Appetizer with squid, carrots and corn

In addition to its undoubtedly unparalleled taste, the dish can boast of its originality and brightness, which will ensure it a worthy place at any festive feast. You can prepare a delicious snack using this recipe quickly and easily. Raw carrots in the recipe can be replaced with Korean ones, which will add some spice to the dish.

The following components will be useful:

squid – 0.5 kg;
eggs – 3 pcs.;
corn – 250 g;
carrot – 1 pc.;
garlic - 2 teeth.

The process should begin by boiling the main ingredient. To do this, the seafood must be cleaned and placed in boiling water for several minutes. To cool the squid faster, you can fill it with cold water. When they have cooled, cut them into rings or strips. It all depends on the culinary preferences of the cook.

Eggs must be boiled, peeled and cut. Cut the onion into half rings and pour boiling water over it for a while to remove the bitterness. Drain excess liquid from corn. Wash, peel and cut the carrots. Grind the garlic using a press.

Combine all ingredients in a salad bowl, add salt and season with mayonnaise. If desired, you can add a little pepper to the appetizer.

How to prepare “Squid and Corn Salad”

We'll start by preparing squid. First, pour boiling water over the squid and remove the outer skin, then rinse thoroughly in cold water.

Place the squid in boiling salted water and cook for 5 minutes after boiling. It is very important not to overcook the squid, otherwise it will be rubbery.

Then cut the boiled squid into strips.

Peel the onions and cut them into half rings.

Heat the butter in a frying pan, fry the onion in it until transparent, then add the squid, mix and fry together for another 2-3 minutes.

Boil the eggs hard, cut into small cubes and add to the squid and onion.

Wash the cucumbers, cut them into cubes (if the cucumbers are old, you need to remove the thick, hard skin) and add to the already chopped salad ingredients.

Next, boiled and cooled rice is added to the salad.

Finally, it’s the turn of canned corn - we also add it, without liquid, to the salad.

That's it, we're at the finish line - add finely chopped herbs, sprinkle the ingredients with lemon juice (optional) and mix with mayonnaise.

Ready! Bon appetit

Salad with shrimp

Ingredients:

shrimp – 350 g
squid carcass – 400 g
crab sticks – 250 g
pickled corn – 1 jar
boiled chicken eggs – 2 pcs.
Dutch cheese – 100 g
sweet pepper – 1 pc.
sweet and sour apple – 1 pc.
mayonnaise – 200 g
salt - a pinch
sunflower oil – 2 tbsp.

The shrimp need to be thawed and placed in boiling salted water. They should be cooked for about 2 minutes, and then strained, cooled and peeled. If the shrimp were purchased peeled, you will not need to peel them.

Heat the sunflower oil in a frying pan and place the squid cut into strips on it. You need to fry them for about 5 minutes. Chicken eggs should be placed in a pan with water and boiled until thick. Peel the finished eggs and grate them on a fine grater.

Crab sticks need to be cut into small pieces. Open the can of corn, drain the liquid and place the corn in a bowl with the salad. Grate the cheese on a fine grater. Mix all the salad ingredients, add salt and season with mayonnaise.

Peel the sweet pepper, remove the seeds and cut the flesh into strips. Also peel the apple from seeds and cut into slices. Garnish the finished salad with pepper straws and apple slices.

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 hard-boil this ingredient 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. Cook the seafood for 2-3 minutes, but no longer, otherwise they will be tough 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 for 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 drain off excess marinade. 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.

Salad with squid and corn is a very tasty and healthy dish that will delight you and your guests with its unusually healthy properties.

Squid is healthy in any form: marinated, boiled, fried. The main rule: they need to be cooked for about 2-3 minutes, no more, so that they do not become too tough. Squids are rich in such useful elements as protein, vitamins C, B1, B2, B6, B9, PP, E, polyunsaturated fats, phosphorus, iron, copper, iodine, potassium, calcium, sodium, magnesium, nickel, zinc, selenium. Eating squid significantly affects blood cholesterol levels. They also have a beneficial effect on the elasticity of blood vessels and make them stronger.

Corn contains: vitamins A, C, PP, E, B, magnesium, calcium, manganese, iron, phosphorus, zinc, starch. Eating corn also reduces cholesterol levels in the blood, has a beneficial effect on the gastrointestinal tract, and removes toxins from the body.

It is best to season squid and corn salads with olive oil.

Salads can be prepared at any time of the year for any occasion. Therefore, you can delight yourself every day with a new type of presented salads, since they are full of useful components for the human body. The most important rule for preparing any product: you need to cook exactly as long as a certain ingredient requires it. In order not to overcook or overcook, it is better to know how long it takes to prepare a certain type of product. Feel free to experiment with different ingredients and sauces for dressing. It is best to prepare sauces at home and immediately use them for salads so that they are not stored for a long time, since every day they lose their beneficial properties. Squid and corn salad goes well with almost all fish sauces, mayonnaise, as well as sour cream and vegetable oils. It is better to decorate the salad with olives, slices of lime, tomato or green peas and herbs.

Squid, corn and egg salad

Ingredients:

fresh frozen squid – 600-700 g,
several boiled eggs,
onion head,
mayonnaise,
spices.

Preparation:

First, boil the squid in lightly salted water for several minutes.
We rinse with cold water and peel off the films, cut into large strips, but if you are using ready-made squid rings, you can pour boiling water over them and chop them.
Cut the onion into half rings or feathers, pour boiling water over it for 4-5 minutes to remove the bitterness, then rinse under running water.
Boiled eggs, cut into large cubes.
Place squid, corn, eggs, onions in a salad bowl, season with mayonnaise, add salt and pepper.
This salad can be served by stirring it or laying the ingredients in layers on a flat plate.

Culinary chic: preparing a delicious seafood salad

Dishes prepared with the addition of various seafood occupy a separate niche in the culinary field. If you need to prepare the most delicious salad with squid and canned dessert corn for the table, then this recipe will definitely suit you. Its lightness and versatility means that you do not need to waste time on heat treatment of squid carcasses, since we will use canned food. You need to add pickled cucumbers to this salad. Home canning is also quite suitable.

Compound:

1 can of canned squid meat;
4 boiled chicken eggs;
1 can canned sweet corn;
5-6 pcs. pickled cucumbers;
onion feathers and parsley;
mayonnaise sauce - to taste.

Preparation:

If you love unusual and original seafood dishes, you can add squid meat, shrimp, mussels to the salad and combine these ingredients with fruity notes, for example, pomegranate seeds, pieces of orange, avocado, banana or tangerine.

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.

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 with pineapple, corn and squid

The ideal combination of ingredients in the appetizer will allow you to enjoy the aromatic and delicate taste of the dish. Pineapple will add exoticism, and squid with corn will add a touch of piquancy. The appetizer is simple and easy to prepare.

The following components will be useful:

squid – 350 g;
corn - 1 can;
pineapple - 1 can;
greenery - a bunch.

To prepare an appetizing snack, you should start by preparing corn and pineapples. Jars with ingredients need to be opened and excess liquid drained from them. Cut the pineapples into cubes.

Squids should be cleaned, boiled and cut into small squares. Peel the onion, cut into squares and pour boiling water over it for a while. Wash and chop the greens. Combine all ingredients in a salad bowl and season with mayonnaise.

Squid salad with corn, egg and cucumber

Ingredients:

half a kilo of squid,
can of corn,
several boiled eggs,
2 fresh cucumbers,
1 bunch of onion feathers,
1 bunch of parsley or dill (your choice)
mayonnaise.

Preparation:

Grind eggs and cucumbers into small cubes, add corn.
Pre-boil and cut the squid, chop the green onions and the herbs of your choice.
Mix all ingredients, season with a small amount of mayonnaise, salt and pepper.
Cool before serving to add freshness and lightness to the taste.

A very important advantage of this salad is that it requires little time to prepare.

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.

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 cook 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.

Game of taste: combining squid meat with mushrooms

Salad with squid and mushrooms has become very popular among favorite holiday dishes. The most delicious salad is obtained by adding fried mushrooms and hard cheese. This salad is best laid out in layers. Fresh tomatoes will add additional juiciness and original taste to the finished dish.

Compound:

350 g boiled squid fillet;
3 pcs. fresh tomatoes;
0.3 kg of fresh mushrooms;
3 boiled eggs;
150-200 g hard cheese;
0.2 liters of table mayonnaise;
salt and pepper mixture;
refined vegetable oil - 3 tbsp. l.

Preparation:

First, boil the squid meat, cool it and remove the film.
Wash the mushrooms thoroughly, separate the stems from the caps and cut into pieces of any size.
Fry the chopped mushrooms in refined vegetable oil until tender.
Chop the tomatoes into cubes and place them on a large flat plate.
Cut the cleaned boiled squid meat into half rings or shavings.
Place the chopped squid meat on top of the tomatoes. Season and add the pepper mixture. Cover this layer generously with mayonnaise sauce.
Grate the boiled eggs or pass them through a mesh. Sprinkle chopped eggs over the squid meat.
Lubricate the egg layer with mayonnaise sauce, and then place the cooled fried mushrooms on top.
Grate the cheese and sprinkle it over the mushroom layer. Cover the cheese with a layer of mayonnaise sauce.
Before serving, decorate the salad with chopped herbs.

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!