Roasted Squid with Corn and Charred Poblano Peppers

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 8

   Divide among serving plates and serve immediately while warm, drizzling with any pan juices.