Chayote and Charred Corn Salad

If you haven’t had a chayote before, it tastes a bit like a cross between a guava and a pear. But it is not as sour as a guava and neither is it as sweet as a pear. It is a bit bland and has a tad bitterness to it. It’s crunchy and can be eaten raw, cooked, mashed, grilled to name a few ways. The addition of charred corn adds that smokiness and paired with fresh herbs with the sour of lemon, a hint of spiciness with the peppers, it is a refreshing dish. Serve either on its own or with grilled fish or chicken. Use it in a burrito next time! @sarchakra

PREP TIME: 6 mins

COOK TIME: 4 mins

YIELDS: Serves 3


  • Chayote 1, cut into cubes
  • Fresh corn 4 (husked)
  • Medley tomatoes a handful, halved
  • Carrots ½ cup, thinly sliced
  • Mini cucumber 1, cut into rounds
  • Poblano pepper 1, chopped
  • Sea salt to taste
  • Onion powder 2 tsp
  • Black pepper 2 tsp, crushed
  • Lime wedges
  • Parsley


  • Roast sweetcorn on the fire till charred all over. Using a knife, cut the kernels from the cob. Transfer to a serving bowl.
  • Add halved tomato, cucumber, chayote, carrots, poblano pepper, and parsley.
  • Season with salt, pepper and onion powder.
  • Squeeze lime juice and stir gently.
  • Serve immediately.

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Roasting the corn
Chayote & Charred Corn Salad

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