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 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 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.
How to prepare a salad with squid and corn - 15 varieties
A tasty and satisfying salad will delight you with its originality.
Ingredients:
- Squid - 500 gr.
- Corn - 1 can
- Eggs - 3 pcs.
- Onion - 1 pc.
- Mayonnaise - 1 tbsp.
- Sour cream - 1 tbsp.
- Spices
Preparation:
Boil the eggs. Cool. Chop into cubes.
Cut the onion into half rings or cubes.
Boil the squid in salted water, cut into strips.
Drain the juice from the corn.
Combine all ingredients.
Salt and add spices to taste.
Season with mayonnaise and sour cream.
Serve, garnished with greens.
Salad with squid and corn - vegetable
A vegetable salad will delight you with its healthy ingredients and satiate your body for the whole day.
Ingredients:
- Tomatoes - 200 gr.
- Cucumbers - 200 gr.
- Corn - 1 can.
- Squid - 150 gr.
- Olive oil
- Greenery
Preparation:
Wash the cucumbers and tomatoes and cut into cubes.
Then combine the vegetables and add salt.
Boil squid in salted water. Cut into rings. Add to salad.
Add finely chopped herbs.
Pour in the corn and season with olive oil.
You can serve it to the table.
A light and satisfying salad with a spicy taste.
Ingredients:
- Beijing cabbage - 100 gr.
- Cucumbers - 1 pc.
- Corn - 1 can.
- Greenery
- Eggs - 2 pcs.
- Squids - 1 pc.
- Mayonnaise or sour cream
Preparation:
Cut the Beijing cabbage into strips.
Add corn to it.
Boil the squid in salted water, cut into strips.
Add to salad.
Finely chop the eggs. Add to salad.
Chop the greens.
Mix all ingredients.
Season with mayonnaise.
The sweetish-tasting salad will delight gourmets.
Ingredients:
- Apples - 2 pcs.
- Squid - 200 gr.
- Pepper - 1 pc.
- Lettuce leaves
- Corn - 1 can
- Greenery
Preparation:
Place lettuce leaves on a plate.
Boil the squid, cut into rings.
Chop the tomatoes and add to the salad.
Chop the apples into strips and add to the salad.
Cut the pepper into strips. Combine the ingredients.
Season with salt and pepper.
Drizzle with olive oil.
Serve in portions, garnished with herbs.
Sea salad pleases seafood lovers.
Ingredients:
- Squids - 2 pcs.
- Eggs - 2 pcs.
- Crab sticks - 200 gr.
- Corn (canned) - 1\2 cans
- Mayonnaise - 2-3 tbsp.
- Onion (small) - 1 pc.
- Spices for fish - 1\2 tsp.
- Salt - 1\2 tsp.
Preparation:
Boil the squid, cut into rings. If you wish, you can fry the squid instead of boiling it.
Chop the crab sticks into strips.
Boil the eggs, cut them.
Drain the juice from the corn and let it drain.
Combine all ingredients.
Add chopped onion.
Season and serve, garnished with herbs.
It is best to use peeled shrimp for salad.
Ingredients:
- Corn - 1 can
- Shrimp - 200 gr.
- Squid - 200 gr.
- Sour cream
- Greenery
- Spices
Preparation:
Boil shrimp in salted water.
Then
Drain the juice from the corn and let it drain.
Combine all ingredients.
Season with salt and pepper.
Season with sour cream.
Add greens.
It is best to pre-cook the rice.
Ingredients:
- Squid - 0.5 kg.
- Chicken eggs - 4 pcs.
- Green onions - 1 bunch
- Boiled rice - 100 g.
- Canned corn - 6 tbsp. l.
- Mayonnaise - 4 tbsp. l.
- Sour cream - 4 tbsp. l.
Preparation:
Boil the eggs, cut them.
Drain the juice from the corn and let it drain.
Boil or fry the squid in vegetable oil.
Boil the rice in salted water and rinse.
Chop the onion into half rings.
Combine all ingredients.
Season with salt and pepper.
Season with sour cream and mayonnaise.
The crispy and spicy salad will appeal to lovers of high-calorie, hearty dishes.
It is best to prepare crackers at home.
Ingredients:
- Squid - 300 gr.
- Corn - 1 can
- Crackers - 100 gr.
- Tomatoes - 100 gr.
- Sour cream
- Pepper
Preparation:
Boil the squid, chop into strips.
Wash and cut the tomatoes into cubes.
Drain the juice from the corn, mix with the squid and tomatoes.
Season with salt and pepper.
Chop the greens and add to the salad.
Season the salad with sour cream.
Add croutons before serving.
This salad has a soft and delicate taste.
Ingredients:
- Squids - 2 pcs.
- Corn - 1 can
- Carrots - 1 pc.
- Onion - 1 pc.
- Sour cream
- Greenery
- Pepper
Preparation:
Drain the juice from the corn and let it drain.
Boil the squid, cut into strips.
Grate the carrots and cut the onion into rings.
Fry onions and carrots in vegetable oil.
Combine all ingredients, salt and pepper.
Season with sour cream.
Light, refreshing salad with a spicy flavor.
Ingredients:
- Cabbage - 100 gr.
- Squid - 100 gr.
- Carrots - 100 gr.
- Cucumbers - 1 pc.
- Corn - 80 gr.
- Sour cream
- Pepper
- Greenery
Preparation:
Drain the corn and let it drain.
Cut the squid into strips and fry in vegetable oil for about 3 minutes.
Finely chop the greens.
Grate the carrots.
Cut the cucumber.
Combine ingredients in a salad bowl.
Season with salt and pepper.
Season with sour cream.
If desired, cabbage can be replaced with another variety.
Ingredients:
- Squid - 300 gr.
- Cabbage - 1, 2 pumps
- Corn - 1 can
- Apple - 1 pc.
- Mayonnaise
- Pepper
- Greenery
Preparation:
Boil the squid, cut into strips, pour into a salad bowl.
Drain the juice from the corn and add to the squid.
Grate the apple and add to the salad.
Finely shred the cabbage and add to the salad.
Season with salt and pepper.
Season with mayonnaise.
Decorate with greenery.
The unusual and spicy taste will delight gourmets.
Ingredients:
- Caviar - 100 gr.
- Corn - 1, 2 cans
- Squid - 200 gr.
- Cucumbers - 100 gr.
- Sour cream
- Pepper
Preparation:
Boil the squid, cut into strips.
Drain the juice from the corn. Lay out the first layer.
Mix squid with caviar, add sour cream, stir. Lay out the third layer.
You can serve it to the table, garnished with herbs and olives.
Sea salad is suitable for a holiday dinner.
Ingredients:
- Squid - 200 gr.
- Mussels - 200 gr.
- Corn - 1 jar
- Eggs - 3 pcs.
- Greenery
- Sour cream
- Pepper
Preparation:
Cut the boiled squid into strips.
Add chopped boiled eggs to them.
Pour the corn into the salad, draining the juice first.
Boil the mussels in salted water, cut into two halves, and add to the salad.
Mix all ingredients, add finely chopped greens.
Season with salt and pepper.
Season with sour cream.
You can use any mushrooms for this salad.
Ingredients:
- Mushrooms - 200 gr.
- Squid - 200 gr.
- Corn - 1 jar
- Greenery
- Pepper
- Olive oil
- Onion - 1 pc.
- Lettuce leaves
- Lemon juice
Preparation:
Place lettuce leaves on a plate.
Boil the squid. Chop into strips. Place the first layer.
Add corn to the mushrooms.
Place a mound of squid on top.
Drizzle with olive oil. Sprinkle with lemon juice.
Serve in portions.
For lovers of sweet salads, this type of salad is suitable.
Ingredients:
- Squid - 200 gr.
- Gooseberries - 100 gr.
- Beijing cabbage - 100 gr.
- Corn - 1, 2 cans
- Olive oil
- Pine nuts - 80 gr.
- Pepper
Preparation:
Boil the squid in salted water, chop into cubes.
Drain the juice from the corn.
Chop the Beijing cabbage into strips.
Wash the gooseberries.
First, lay out the corn, then the cabbage, then the squid, then the gooseberries, sprinkle with nuts on top.
Drizzle with olive oil.
You can serve it to the table, garnished with herbs.
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.
Delicious squid salad with corn and egg is a wonderful option for an easy-to-prepare salad that is perfect for both a family dinner and a holiday feast. The cheese and eggs make this salad satisfying, and the corn and cucumbers make it quite juicy. This salad can be served either in portions or in a common salad bowl. For serving portioned, it is not at all necessary to use garnish rings, since the salad with squid and corn looks great in glasses or glasses.To prepare squid salad with egg and cucumber you will need:
Squid – 250 g
canned corn – 150 g
eggs – 3 pcs.
fresh cucumber – 150 g
hard cheese – 100 g
onion – 1 pc.
mayonnaise – 40 g
sour cream (20%) – 40 g
mustard – 1 tsp.
salt - to taste
ground black pepper - to taste
Salad with squid and corn – recipe with photo:
Let's start preparing the salad by preparing the main ingredients. First of all, let's deal with the squid. We clean them and rinse them thoroughly. We also remove the spinal plate from each carcass.
In a saucepan, bring 1.5-2 liters of water to a boil and, if desired, add a couple of bay leaves and 1-2 allspice peas to it. Dip the squid carcasses into boiling water (it’s more convenient to boil them one at a time) and cook them for 1-2 minutes (depending on the size of the carcasses). During cooking, do not be distracted; under no circumstances should you overcook the squid, otherwise they will turn into real rubber and it will be impossible to chew them!
Transfer the finished squids to a plate and while they cool, prepare the remaining ingredients.
Peel the hard-boiled eggs and cut them into cubes. Grind hard cheese in the same way.
Peel the cucumber and cut into medium cubes. Peel a small onion and finely chop it. By the way, if you wish, instead of red onions you can take regular onions or replace them with green onion shoots.
Cut the cooled squid carcasses into cubes or rings.
In a salad bowl, combine all the chopped ingredients (squid, eggs, cucumber, cheese, onion) and add canned corn to them.
Thoroughly mix the squid salad with the egg, cucumber and cheese. Cover the bowl with the salad with cling film and place in the refrigerator until ready to serve.
Let's prepare the dressing. In a small bowl, combine mayonnaise, sour cream, mustard, as well as ground pepper and salt.
Stir, taste and, if necessary, adjust the dressing to the desired taste.
Dress the salad before serving.
Our salad with squid, egg, cucumber and corn is ready!
Bon appetit!
