Southwestern Calamari And Corn

• 1 1/2 pounds cleaned squid
• 1 teaspoon chili powder
• Juice of 3 limes
• 1 sweet red pepper, seeded, cored and cut in quarters vertically
• Kernels from 3 ears fresh corn
• 1/2 jalapeno pepper, seeded and minced, or to taste
• 4 ripe plum tomatoes, chopped
• 1/4 cup extra-virgin olive oil
• Salt and cayenne pepper to taste
• 1 tablespoon minced fresh coriander
• 1/2 cup crushed unsalted tortilla chips

1. Preheat a broiler or grill.
2. Toss the squid with the chili powder and the juice of one lime.
3. Grill or broil the squid until they look seared.
4. Remove from the heat.
5. Grill or broil the pepper slices, skin side facing the source of heat, until they are blackened.
6. Place the pepper in a paper or plastic bag, close the bag and set aside for 10 minutes.
7. Slice the squid into thin rings, keeping the tentacles whole.
8. Place in a bowl.
9. Rub the blackened skin off the pepper and dice the slices.
10. Add to the squid.
11. Bring a small saucepan of water to a boil, add the corn, cook for five minutes and drain well.
12. Add the corn to the squid along with the jalapeno pepper, tomatoes, oil and remaining lime juice.
13. Season to taste with salt, pepper and coriander.
14. Transfer to a serving dish or to six individual plates and top with the tortilla chips.

squid, chili powder, sweet red pepper, kernels, pepper, tomatoes, extravirgin olive oil, salt, fresh coriander, tortilla chips

Taken from cooking.nytimes.com/recipes/3966 (may not work)