Late-summer tomatoes and grilled corn tossed in a tangy tamarind vinaigrette — a Canadian harvest-season salad with a Caribbean-Canadian twist.
This salad draws on the strong Caribbean-Canadian community, particularly in Toronto, where tamarind is a familiar pantry staple used to bring sour depth to dressings and marinades. Ripe end-of-summer tomatoes and grilled corn, both at their peak during the short Canadian harvest window, are tossed together with a tangy tamarind vinaigrette that plays the sourness of the tamarind against the sweetness of the corn and tomatoes. Grilling the corn briefly before cutting the kernels off the cob adds a smoky char that a boiled or raw cob can't replicate, and it's a technique worth the extra few minutes since it changes the whole character of the salad. The tamarind dressing itself needs to be balanced carefully — tamarind concentrate is intensely sour and needs enough honey or sugar and oil to bring it into balance rather than overpowering the vegetables. It's a late-August dish built for a short window when Ontario field tomatoes and corn are both at their best, showing how Canada's multicultural food landscape reshapes even the most classic seasonal produce pairing.
Serves 4
Grill corn over medium-high heat, turning occasionally, for 8-10 minutes until charred in spots. Cool slightly, then cut kernels from the cob.
Whisk tamarind concentrate, honey, olive oil, lime juice, salt and chili flakes together until smooth.
Taste and adjust honey — tamarind concentrate varies a lot in sourness by brand.
Combine tomato wedges, grilled corn kernels and red onion in a bowl.
Pour the tamarind dressing over and toss gently. Scatter cilantro over the top and serve at room temperature.
Grill the corn even if you're short on time — the char adds a smokiness that boiled corn simply can't replicate.
Salt the tomatoes lightly and let them sit for 10 minutes before assembling to draw out excess liquid and concentrate their flavor.
Buy tamarind concentrate (already seeded and strained), not whole tamarind pods, to save considerable prep time.
Add crumbled queso fresco or feta for a creamy, salty contrast.
Swap tamarind for a mix of lime juice and brown sugar if you can't find it.
Add diced avocado just before serving for extra richness.
Best eaten the day it's made, since tomatoes release liquid and soften on standing. If needed, store dressing and vegetables separately and combine just before serving.
Toronto's large Caribbean-Canadian community, particularly from Trinidad, Jamaica and Guyana, has brought tamarind into mainstream Canadian pantries over recent decades, where it now regularly appears in dressings and marinades well beyond its original cuisines. This salad reflects that ingredient crossover, applying a Caribbean-Canadian sour-sweet dressing to the classic late-summer Ontario tomato-and-corn pairing.
Most well-stocked supermarkets carry it in the international aisle, and it's a staple at Caribbean, South Asian and Latin American grocery stores — look for a jarred paste labeled tamarind concentrate or tamarind paste.
Yes, very fresh sweet corn can be used raw off the cob, though you'll lose the smoky char flavor that grilling adds to the salad.
Tamarind concentrate varies significantly in intensity between brands — start with less than the recipe calls for, taste, and add more honey or oil to balance rather than trying to fix it after the fact.
Per serving (220g / 7.8 oz) · 4 servings total
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