Daring Smokeshow Salad

Recipe submitted by Daring

Prepare to be the star of the cookout with this smoky, spicy Daring salad. Perfectly charred summer corn, spicy grilled Cajun Pieces and a super easy (as in one-minute-to-make easy) smoky romesco sauce—it’s the perfect way to add some welcome heat to an evening of al fresco dining.

30 minutes | Serves 2


  • 1
    8oz pouch , frozen
  • 2
    ears corn, husks removed
  • ¾ tsp
    kosher salt, divided
  • ¼ cup
  • 3
    radishes, thinly sliced
  • 2 tbsp
    torn parsley
  • 2 tbsp
    pickled red onions
  • 1 tsp
    lime juice
  • 2 tsp
    olive oil
  • 1 tsp
    olive oil (for cooking Daring)
  • ½ cup
    chopped roasted red peppers
  • ¼ cup
    roasted, unsalted almonds
  • 1 tsp
    apple cider vinegar
  • ½ tsp
    smoked paprika
  • 1
    clove garlic
  • ½ tsp
    kosher salt
  • ¼ cup
    olive oil


  • Sharp knife
  • Measuring cups
  • Small saucepan
  • Large bowl
  • Blender


Step 1

Place corn on a plate in the microwave. Cook for 4 to 6 minutes, flipping halfway through, until softened. Place the corn on a grill pan (or regular grill) over high heat and grill for 1 to 2 minutes on each side, or until dark brown char marks appear. Let corn cool for 5 minutes, then use a knife to carefully cut the kernels off the cob. Place the corn kernels in a large bowl and reserve.

Cut corn on a cutting board with knife

Step 2

While corn cooks, prepare quinoa. Combine quinoa, ½ cup water, and ¼ tsp kosher salt in a small saucepan and place over medium-high heat. Bring to a boil then simmer over low heat for 10 to 12 minutes, or until all the water has been absorbed. Remove from heat and cover with a tight-fitting lid for 5 minutes, until fluffy.

Step 3

Add the prepared quinoa, radishes, parsley, pickled red onions, lime juice, olive oil, and kosher salt to the bowl with the corn. Toss to combine, adjust seasoning with salt as needed, and reserve.

quinoa, radishes, parsley, pickled red onions in a bowl

Step 4

Brush the grates of a grill pan or grill with olive oil. Arrange the Cajun Daring Pieces on the grill and cook for 5 to 6 minutes on each side. Remove to a clean plate and reserve until ready to serve.

Grilled Cajun Daring Pieces

Step 5

To prepare the romesco sauce, add the peppers, almonds, apple cider vinegar, paprika, garlic and salt to a blender. Blend on high for 30 to 60 seconds, or until the sauce is completely smooth. While blending on low, drizzle in the olive oil until completely emulsified. If needed, add warm water to thin the sauce to your desired consistency.

romesco sauce

Step 6

To serve, spoon the charred corn salad into bowls and top with the grilled Cajun Daring. Drizzle with romesco and devour immediately.

Daring Smokeshow Plant based chicken salad


The charred corn salad and romesco sauce can be made ahead—when it’s time to eat, simply grill up your Daring and serve.

This recipe features

Daring Cajun Plant Based Vegan Chicken Pieces Pouch

Daring Cajun Pieces

6 x 8oz pouches$45.00