Chilli Charred Corn and Red Papaya Salsa
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5 from 4 votes

Chilli Charred Corn and Red Papaya Salsa

Eye Catching Charred Corn and Red Papaya Salsa with A Hit of Chilli That Revitalises the Taste Buds. Using Baby Gem Lettuce Instead of Corn Chips to Scoop Up the Refreshing Salsa, This Vegan Papaya Salad Recipe Makes A Delicious Starter to Your Entertaining Needs.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Salad
Cuisine: International
Keyword: Easy, Spring Salad, Summer Salad
Dietary: Dairy Free, Gluten Free, Nut Free, Vegetarian
Food Group: Fruit, Herbs, Vegetables
Servings: 4
Calories: 86.85kcal
Author: Sammy Eng



  • 3 corn
  • 2 baby gem lettuce
  • 1 red papaya, medium
  • 1 cucumber, continental
  • 1 chilli, long, Thai
  • 1 lime
  • 1 spring spring onion
  • ½ bunch coriander


  • 3 tbsp olive oil, extra virgin
  • 1 lime, juiced
  • 1 tbsp Dijon mustard
  • 1 tbsp honey
  • salt, to taste
  • pepper, to taste



  • Preheat grill to medium-hot heat. Coat corn with olive oil and season with salt and pepper. Place on grill and cook for 15 minutes or until well charred. Remove from grill to cool.
  • Stand corn on its bottom, hold the tip, then using a sharp knife and cut corn from cob by running knife from top to bottom. Place in large mixing bowl.
  • Cut the papaya lengthwise and then use a spoon and scoop out all the black seeds in the middle. Cut the papaya again in half so you have 4 quarters. Turn the papaya onto the cut side, use a sharp knife and remove skin from flesh. Then slice the papaya into small 1.5cm cubes. Place cut papaya into a large mixing bowl with corn.
  • Peel cucumber and then cut into long strips lengthwise. Then hold tightly together and cut into 1cm pieces. Place cucumber into large mixing bowl.
  • Cut chilli in half lengthwise and thinly slice into small rounds. Add cut chilli to the large mixing with other ingredients.
  • Wash and roughly chop coriander leaves. Set aside for assembly.
  • Wash and pull apart baby cos lettuce leaves. Set aside for assembly.
  • Slice spring onion into small rounds.


  • Simple dressing with a lot of zing. Place olive oil, dijon mustard, lime juice, honey, salt & pepper in a jar and give it a good shake.


  • In the large mixing bowl, mix charred corn, papaya, cucumber and chilli together. Add dressing to the bowl and mix well so all ingredients are well covered by dressing.
  • Scatter ¾ coriander leaves and give it another mix.
  • To serve, scoop some of the salad into individual baby gem lettuce cups and place them on a large serving plate.
  • Then with the remainder of the salad, tumble into large bowl and placed baby gem lettuce leaves on one side so guests can also help themselves to more.
  • Scatter the remaining coriander leaves across the pre-loaded lettuce cups and the bowl of salsa.
  • Place extra cut chilli and lime wedges next to salad for guests to top up if required.


  • If red papaya is not available, you could substitute with mango or even good ol’ avocado as they both will work. Slightly different flavours but they both pair well with charred corn.
  • Can adjust this salad according to your taste. If you prefer more zing, up the lime or if prefer more heat, add more chilli.
  • Can be easily transported in a large container. You can then scoop into baby cos lettuce cups when you are serving.
  • To make this recipe vegan, replace honey with maple syrup.


Calories: 86.85kcal | Carbohydrates: 19.8g | Protein: 1.71g | Fat: 1.56g | Saturated Fat: 0.22g | Sodium: 146.79mg | Potassium: 345.29mg | Fiber: 3.54g | Sugar: 12.73g | Vitamin A: 2126.08IU | Vitamin C: 75.87mg | Calcium: 44.49mg | Iron: 0.91mg
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