Squid, red chimichurri and sweetcorn

Cut the kernels from a couple of cobs of corn and pan-fry in a dry pan for a few minutes until a little blackened (cover with a lid if they start popping out of the pan). Set aside. Return the pan to the heat, add a little oil and add cut, scored pieces of squid. Fry for a minute or two until cooked through, then add the corn back to the pan, along with a couple of spoonfuls of red chimichurri and some coriander. Serve with rice and a cucumber salad.