Harvest Tomato and Corn Salad with Tamarind Dressing

About This Recipe

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.

Ingredients

Serves 4

• 4 largeripe field tomatoes(cut into wedges)
• 3 earscorn(husked)
• 0.25red onion(thinly sliced)
• 2 tbsptamarind concentrate
• 2 tbsphoney
• 3 tbspolive oil
• 1 tbsplime juice
• 0.5 tspfine sea salt
• 0.25 tspchili flakes
• 0.25 cupfresh cilantro(chopped)

Instructions

1. 1

   Grill the corn

   Grill corn over medium-high heat, turning occasionally, for 8-10 minutes until charred in spots. Cool slightly, then cut kernels from the cob.

2. 2

   Make the dressing

   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.

3. 3

   Assemble the salad

   Combine tomato wedges, grilled corn kernels and red onion in a bowl.

4. 4

   Dress and finish

   Pour the tamarind dressing over and toss gently. Scatter cilantro over the top and serve at room temperature.

Variations

• •

  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.

Storage

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.

Frequently Asked Questions