Roasted Squid with Corn and Charred Poblano Peppers
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Tender roasted squid paired with sweet corn kernels and smoky poblano peppers, finished with a bright lime-cilantro drizzle for a restaurant-quality seafood dish that's surprisingly simple to prepare.
Ella x
Ingredients
- ¾ kgsquid(cleaned and cut into rings and tentacles)
- 473 mlfresh corn kernels(about 3 ears of corn)
- 2poblano peppers(whole)
- 5 tablespoonsextra virgin olive oil
- 4garlic cloves(minced)
- 118 mlfresh cilantro(chopped)
- 2lime(juiced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
- ½ teaspooncumin
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Place whole poblano peppers directly over a gas flame or under the broiler, turning occasionally, until the skin is completely charred and blackened on all sides, about 8-10 minutes.
Tip: Charring the peppers makes them easier to peel and adds a smoky depth to the dish.
- 2
Transfer the charred poblanos to a bowl and cover with plastic wrap or a kitchen towel for 5 minutes to steam. Once cool enough to handle, gently rub away the blackened skin under cool running water, then remove the stem and seeds. Cut into strips and set aside.
- 3
Pat the squid dry with paper towels. In a large bowl, toss squid with 2 tablespoons of olive oil, minced garlic, sea salt, black pepper, red pepper flakes, and cumin, ensuring all pieces are well coated.
Tip: Drying the squid helps it roast better and prevents steaming.
- 4
Spread the seasoned squid in an even layer on a large rimmed baking sheet. Roast for 12-15 minutes, stirring halfway through, until the squid is opaque and just cooked through but still tender.
Tip: Do not overcook or the squid will become rubbery; it cooks quickly.
- 5
While the squid roasts, heat the remaining 3 tablespoons of olive oil in a large skillet over medium-high heat. Add the corn kernels and sauté for 4-5 minutes until lightly golden and fragrant, stirring occasionally.
- 6
Once the squid is done roasting, add it to the skillet with the corn along with the poblano strips. Toss everything together gently over low heat for 1-2 minutes to combine.
- 7
Remove from heat and drizzle with fresh lime juice. Stir in the chopped cilantro and taste for seasoning, adjusting salt and pepper as needed.
Tip: The lime juice brightens all the flavors and adds acidity to balance the richness.
- 8
Divide among serving plates and serve immediately while warm, drizzling with any pan juices.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Chinese Egg Salad
Here's a recipe I've been making all summer that my friends absolutely love. This Chinese egg salad comes together in under an hour and costs practically nothing to make with ingredients you likely already have on hand. The beauty of this dish is how refreshing and light it feels, especially on warm days. Eggs are packed with choline, which supports brain health, and when you combine them with all these crisp vegetables and that tangy sesame oil dressing, you get something that's both satisfying and incredibly good for you. It's perfect for meal prep, lunch boxes, or even a quick dinner when you don't feel like cooking anything complicated.
Chinese Black Bean Salad
This Chinese black bean salad is one of my go to weeknight dinners because it comes together in under an hour and tastes absolutely delicious. Black beans are packed with fiber and protein, making them incredibly filling and nutritious, so you get a satisfying meal without breaking the bank. The beauty of this recipe is how simple it really is, just fresh vegetables tossed with a punchy ginger garlic dressing that brings everything to life. I love serving it cold or at room temperature, which means you can prep it ahead and grab it whenever you need a quick, wholesome lunch or side dish.
Chinese Quinoa Salad
This Chinese Quinoa Salad has become my go to weeknight dinner because it comes together in under an hour and tastes absolutely restaurant quality. The best part? Quinoa is packed with complete protein, so you're getting all nine essential amino acids in every bite, making this a genuinely satisfying meal that keeps you full. I love how simple it is to assemble once the quinoa cooks, and you can prep all the vegetables while it simmers away. The sesame oil and ginger dressing gives it such an authentic flavor that your friends will be amazed you made it at home, but honestly, it's easier than ordering takeout.
Reviews
Sign in to write a review.