Grilled Calamari with Sweet Corn, Tomato & Basil Salad
Recipe type: Seafood, Dinner, Lunch, Entree, Salad
Cuisine: American, Summer
Prep time: 
Cook time: 
Total time: 
Serves: 4 as an appetizer, 2 as a main
The calamari salad is great served slightly warm as soon as it's made or chilled hours or a day later.  If you want a more substantial salad, I don't think a cup of quinoa would be out of place, otherwise serve with a couple of pieces of grilled bread.
  • ¾ # Calamari Tubes & Tentacles, cleaned, rinsed, and patted dry
  • 2 ears Sweet Corn
  • 1 large Tomato (I used a giant heirloom variety; if you're using a smaller tomato, 2+ might be preferable.), cut into ½ in. chunks
  • 1 bunch (about 8) Scallions
  • 3 Tbsp. Extra Virgin Olive Oil, divided
  • zest of 1 Lemon
  • ¼-1/2 tsp. Red Pepper Flakes
  • Kosher Salt
  • 2 Tbsp. + 2 tsp. Fresh Lemon Juice
  • ¼ c. torn Basil Leaves (I used a mix of green & purple basil)
  1. Combine 2 Tbsp. of the olive oil, lemon zest, 2 Tbsp. lemon juice, red pepper flakes to taste, and ½ tsp. salt in a small baking pan or shallow bowl. Toss calamari tubes and tentacles with the mixture, cover with plastic wrap, and allow to marinate in the refrigerator for about 1 hr.
  2. Light the grill. Create an even, hot fire. Grill the corn and scallions until slightly charred. This should take 8-10 minutes, depending on how hot your grill is. Watch the scallions carefully; they can go from slightly charred to burnt pretty quickly. Grill the calamari until opaque, 1-2 minutes per side. Pile the tentacles together to prevent them from dropping between the grill grates or place on a piece of foil.
  3. Let the corn cool slightly, until you are able to handle it. Slice the kernels off the cobs and into a bowl. Cut the white and light green parts of the scallions into 1 in. lengths and add them to the bowl along with the tomato. Dress with about 1 Tbsp. olive oil, 2 tsp. lemon juice, salt, and pepper. Scatter the basil in and toss once more.
  4. Cut the calamari tubes crosswise into rings. I like to make thicker rings, ranging from ¼ in. to ½ in. thick for a variety of textures. If you prefer thin and even calamari rings, by all means, cut them in ⅛-1/4 in intervals. Mound the rings along with the tentacles atop the salad and serve.
Recipe by strawberryplum at