Prepare your squid and cut into rings or scored pieces or a combination of both and marinade in lime juice, finely chopped garlic, chilli, coriander leaves a little oil and salt and pepper.
Strip the leaves from your corn cob and stand it upright in a bowl.
Using a sharp knife cut the corn kernels from the husk so they fall into the bowl, reserve.
Then drag the sharp edge of the knife down the husk to release the juices left behind, cut the husk into three pieces and place in a sauce pan with a chopped shallot, a couple of bay leaves, a hand full of pepper corns, a chopped stick of celery and water, bring up to heat and leave it to simmer for 15mins to create a corn stock.
Strain most of the stock into a blender and add 3/4 of the corn to it along with good knob of butter and blitz into a smooth paste - you may need to add more stock.
Pour into a saucepan and season with salt and pepper - add a small amount of finely chopped red chilli, a squeeze of lime juice and the rest of the sweetcorn and warm through to cook the corn.
In a hot pan cook your squid for 2 or 3 mins in oil, being careful not to over cook it.
Serve in bowl on top of the creamed cord with a scattering of fresh coriander leaves.
