Sautéed Calamari Corn Salad|

Sautéed Calamari Corn Salad

Sautéed calamari with fresh sweet corn, bell pepper, and green onions is a 20-minute, one-skillet meal. Ditch the deep-fried batter and enjoy healthy, protein-rich calamari in this simple summer salad.
Course Dinner, Main Dish
Total Time 20 minutes
Servings 2
Author Tara Leung


  • 1 pound frozen calamari, thawed
  • salt and pepper
  • 3 tablespoons olive oil, divided
  • 1 small bunch green onions, sliced, white and green parts separated
  • 1/2 red bell pepper, diced
  • 1 teaspoon dried oregano
  • 3 ears corn - cut off kernels
  • 1 teaspoon red wine vinegar
  • lemon wedges for serving


  1. Drain calamari of excess liquid and pat dry with paper towels to the extent possible. Season with salt and pepper.
  2. Heat 2 tablespoons olive oil in a skillet over medium-high heat. Once hot, add calamari and cook 2-3 minutes, stirring often, until calamari is opaque. Remove calamari to a plate with tongs or a slotted spoon. Pour out and discard any liquid left in the skillet.
  3. Heat remaining 1 tablespoon olive oil in the same skillet over medium heat. Add white parts of green onions, red pepper, and oregano. Cook, stirring occasionally, for 4 minutes. Add corn kernels and cook 3 more minutes or until corn is tender, stirring often.
  4. Remove skillet from heat. Add cooked calamari, green parts of green onions, and vinegar. Stir to combine. Serve with lemon wedges.