Grilled Squid with Sweet and Sour Cucumber, Corn and Vidali

4 pounds whole squid -- skinned and cleaned

olive oil to brush on squid salt and pepper --sweet and sour cucumber salad-- 10 medium cucumbers -- seeded

--cut into a fine julienne 2 red peppers -- seeded

--cut into thin ribbons 2-inches long 4 vidalia onions

--sliced paper thin 1/2 cup salt

6 ears corn kernels -- lightly grilled

--marinade-- 2 cups sugar

3 cups cider vinegar

2 tablespoons mustard seeds

1/4 teaspoon ground cloves

1 teaspoon ancho chile powder

Brush squid lightly and season with salt and pepper. Grill for 2030 seconds on each side. Slice squid in 1/2-inch slices. Toss with salad and marinade. Serve.

SWEET AND SOUR CUCUMBER SALAD

Combine first 4 ingredients and let stand for 3 hours. Drain and press out juice. Add corn kernels and toss with marinade. Serve with grilled squid.

MARINADE

Combine all ingredients and toss with squid salad.

Busted by Gail Shermeyer <4paws@netrax.net> on May 24, 1997