Step 1

Preheat grill to medium-hot heat. With a basting brush, coat corn with olive oil and season with salt and pepper. Place on grill pan and cook for 15 minutes or until well charred. Remove from grill pan to cool.

Step 2

When cooled, 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.

Step 3

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.

Step 4

Peel cucumber and then cut into long strips lengthwise. Then hold tightly together and cut into 1cm pieces. Place cucumber into large mixing bowl.

Step 5

Cut chilli in half lengthwise and thinly slice into small rounds. Add cut chilli to the large mixing with other ingredients.

Step 6

Wash and roughly chop coriander leaves. Set aside for assembly.

Step 7

Wash and pull apart baby cos lettuce leaves. Set aside for assembly.

Step 8

Slice spring onion into small rounds.

Step 9

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

Step 10

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.

Step 11

Scatter ¾ coriander leaves and give it another mix.

Step 12

To serve, scoop some of the salad into individual baby gem lettuce cups and place them on a large serving plate.

Step 13

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.

Step 14

Scatter the remaining coriander leaves across the pre-loaded lettuce cups and the bowl of salsa.

Step 15

Place extra cut chilli and lime wedges next to salad for guests to top up if required.