Roasted Corn and Tomato Salad with Tamarind Vinaigrette
My sister-in-law makes this salad. It’s again part of the street food category that I love to eat and write about. I started making it a few years ago and have been modifying it every time I make it. The original dish is called ‘Corn Bhel’ and it’s made out of regular corn- I used roasted in the recipe; and tamarind chutney – which is a two- day affair. You have to soak the dry tamarind over night and then cook it with sugar, cumin, salt, etc. I always have a container in my fridge- but I started thinking, if I want other people to make this dish, I will have to make the recipe more accessible. That is how I thought of the tamarind vinaigrette- the tamarind concentrate I used is available at Whole Foods. The end product is obviously not the same but the flavor is similar to the original chutney. The pita chips bring a wonderful texture to the dish. My mouth was very happy to experience the soft corn and tomatoes with the crunchy green onions and pita chips mixed in with the tangy tamarind vinaigrette- writing about this is making my mouth salivate!! I served this salad with the Kathi Rolls. It was a great combination- we did wash the food down with some delicious Tamarindtinis… as soon as I can get my husband to give me the recipe, I will post it!!
Tamarind Vinaigrette
- 1 tablespoon tamarind concentrate
- 1 tablespoon honey
- ½ teaspoon ground cumin
- ½ teaspoon Dijon mustard
- 1 tablespoon white wine vinegar
- 1 tablespoon olive oil
- 1 tablespoon water
- 1 teaspoon salt
In a small bowl, mix the tamarind, honey, cumin, mustard, white wine vinegar and water.
Whisk together, while drizzling the olive oil. Add salt and keep aside.
Salad
- One 16 ounces package frozen roasted corn- thawed
- 1 pint cherry tomatoes, cut in half
- 3 green onions, chopped including the green part
- 1 cup cilantro, chopped
- 1 cup store bought pita chips, crushed lightly with your hands
In a large salad bowl, add the corn, tomatoes, green onions and cilantro. Add the dressing. Right before serving, add the pita chips (they tend to soften if sitting in dressing for too long- the idea is to give the salad a nice crunch).
