Grilled Squid with Corn and Charred Lime Aioli
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Medium
This is one of my favorite quick weeknight dinners that feels restaurant worthy without the fuss. Squid is incredibly affordable and cooks in minutes on the grill, making it perfect for busy nights when you want something impressive. The charred lime aioli brings brightness and depth, while fresh corn adds sweetness that balances the subtle heat from the chili flakes. Squid is packed with protein and B vitamins, making it a lean choice that keeps you satisfied. The whole meal comes together in under forty minutes from start to finish, and honestly, once you master this technique, you'll find yourself making it constantly.
Ella x
Ingredients
- 1 kgwhole squid (cleaned)(bodies and tentacles separated)
- 473 mlfresh corn kernels(from about 3-4 ears)
- 6 tablespoonsextra virgin olive oil
- 4garlic cloves(minced)
- ½ cupmayonnaise
- 3 tablespoonsfresh lime juice
- 2lime(halved, for charring)
- ¼ cupfresh cilantro(chopped)
- ½ teaspoonred chili flakes
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ½ teaspoonsmoked paprika
Detail level
Instructions
- 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
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
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
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
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
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
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.
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