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.
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.
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.
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.
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.
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.
To serve, spoon the charred corn salad into bowls and top with the grilled Cajun Daring. Drizzle with romesco and devour immediately.
The charred corn salad and romesco sauce can be made ahead—when it’s time to eat, simply grill up your Daring and serve.