Asian Squid Salad

Just had my first local corn of the season and it was incredible, cut off the cob it added just the right amount of sweetness to this flavorful summer salad. Start by tossing about a pound of squid with some oil and salt then cooking it in a hot pan or on the barbecue before setting aside.

For the dressing mix together the juice of one lime, a few tablespoons of rice wine vinegar, a few teaspoons of sesame oil, a tablespoon each of chili paste and sugar, and a teaspoon of salt. Cut the cooked squid into small pieces and combine with an ear of corn, four cups of chopped cabbage, a medium hot chopped pepper, some halved Sungold or cherry tomatoes, and a half a cup each of chopped mint, cilantro, and scallions.

Before serving toss with the dressing and a half a cup of finely chopped salted peanuts, add more rice vinegar and salt if needed.