Grilled Squid with Corn and Charred Lime Aioli

Instructions

1. 1

   Pat squid dry with paper towels and score the inner surface of the bodies in a crosshatch pattern to prevent curling. Cut bodies into rings about ¾-inch wide, keeping tentacles whole. Season generously with salt, pepper, and smoked paprika.

   Tip: Scoring the squid allows better heat penetration and creates textured surfaces that crisp beautifully on the grill.

2. 2

   In a small bowl, whisk together mayonnaise, minced garlic, 2 tablespoons lime juice, and red chili flakes to create the aioli. Set aside and refrigerate until serving.

   Tip: Making the aioli ahead allows flavors to meld and keeps it cool for serving.

3. 3

   Preheat your grill to high heat (about 450°F). Lightly oil the grill grates to prevent sticking. Place lime halves cut-side down on the grill for 2-3 minutes until charred, then set aside.

   Tip: Charred limes add a subtle, smoky dimension to the final squeeze over the dish.

4. 4

   Toss squid with 3 tablespoons olive oil in a bowl. Working in batches, grill the rings and tentacles for 1-2 minutes per side until opaque and lightly charred. Transfer to a clean plate.

   Tip: Don't overcrowd the grill and resist moving the squid too much—let it develop color for the best flavor.

5. 5

   In the same grill-safe bowl or on a flat area of the grill, combine corn kernels with 3 tablespoons olive oil, salt, and pepper. Grill for 4-5 minutes, stirring occasionally, until kernels are lightly charred and heated through.

   Tip: The corn should have a slight char but remain tender and sweet.

6. 6

   Divide the grilled squid and corn among four serving plates. Drizzle each plate with lime aioli and scatter fresh cilantro over the top.

   Tip: Serve immediately while the squid is warm and the corn still has its char.

7. 7

   Squeeze one of the charred lime halves over each plate for added brightness and acidity just before eating.

   Tip: The charred lime adds complexity that fresh lime alone cannot provide.