Squid and Corn Salad
Hearty, appetizing, and quick to make with simple ingredients! Squid and Corn Salad is a great choice for both festive tables and everyday menus. It takes just minutes to prepare but turns out very delicious. Seafood lovers will be thrilled.
Updated : 20 August, 2025
Easy
Ingredients
300 grams
Squid
200 grams
Canned corn
3
Eggs
10 grams
Parsley
3 tablespoon
Mayonnaise
1 teaspoon
Mustard
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
You can replace boiled squid with canned squid. Use large eggs. If using small eggs, take 4. Adjust ingredient proportions to taste.
Step 2
Clean the squid: remove skin, inner films, chitin plate, and insides. Rinse well. If using frozen squid, thaw slightly (partially frozen squid is easier to peel). Boil squid in salted water for 1-2 minutes only; otherwise, they become rubbery. Cool and cut into thin strips.
Step 3
Boil the eggs hard (place in boiling water for 7-8 minutes / about 212°F). Cool, peel, and cut into strips.
Step 4
Drain liquid from canned corn and dry the kernels.
Step 5
Rinse parsley, shake off moisture, and chop finely. You may substitute or add dill, green onion, or a mix of herbs.
Step 6
In a small bowl, mix mayonnaise with mustard. You can use Dijon, or French mustard.
Step 7
In a mixing bowl, combine squid, canned corn, eggs, and part of the chopped herbs.
Step 8
Dress the salad with the mayonnaise-mustard mix and stir. Optionally, season with salt and pepper, though mayonnaise and mustard already give enough flavor.
Step 9
Sprinkle the salad with the remaining parsley and serve. Enjoy!