Southwestern Calamari And Corn Recipe

Name: Southwestern Calamari And Corn
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds cleaned squid; 1 teaspoon chili powder; Juice of 3 limes; 1 sweet red pepper, seeded, cored and cut in quarters vertically; Kernels from 3 ears fresh corn; 1/2 jalapeno pepper, seeded and minced, or to taste; 4 ripe plum tomatoes, chopped; 1/4 cup extra-virgin olive oil; Salt and cayenne pepper to taste; 1 tablespoon minced fresh coriander; 1/2 cup crushed unsalted tortilla chips

Servings: persons

1 1/2 pounds cleaned squid
1 teaspoon chili powder
Juice of 3 limes
1 sweet red pepper, seeded, cored and cut in quarters vertically
Kernels from 3 ears fresh corn
1/2 jalapeno pepper, seeded and minced, or to taste
4 ripe plum tomatoes, chopped
1/4 cup extra-virgin olive oil
Salt and cayenne pepper to taste
1 tablespoon minced fresh coriander
1/2 cup crushed unsalted tortilla chips

1
Preheat a broiler or grill.
2
Toss the squid with the chili powder and the juice of one lime.
3
Grill or broil the squid until they look seared.
4
Remove from the heat.
5
Grill or broil the pepper slices, skin side facing the source of heat, until they are blackened.
6
Place the pepper in a paper or plastic bag, close the bag and set aside for 10 minutes.
7
Slice the squid into thin rings, keeping the tentacles whole.
8
Place in a bowl.
9
Rub the blackened skin off the pepper and dice the slices.
10
Add to the squid.
11
Bring a small saucepan of water to a boil, add the corn, cook for five minutes and drain well.
12
Add the corn to the squid along with the jalapeno pepper, tomatoes, oil and remaining lime juice.
13
Season to taste with salt, pepper and coriander.
14
Transfer to a serving dish or to six individual plates and top with the tortilla chips.

162

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 pounds cleaned squid, 1 teaspoon chili powder, Juice of 3 limes, 1 sweet red pepper, seeded, cored and cut in quarters vertically, and more.

Yes, Southwestern Calamari And Corn falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Southwestern Calamari And Corn

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions