Ingredients
Units
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- 1 lb. rotini pasta, cooked according to package directions
- 1 Tablespoon avocado oil
- 1/2 lb. ham steak
- 4 cups frozen corn
- 1 can black beans, rinsed and drained
- 1 cup red onion, minced
- 1 cup fresh parsly or cilantro, rough chopped
- 1 jalapeno minced, seeds and veins removed
- 10 oz. Cotija Cheese
- garnish, cilantro or parsley
Dressing
- 1 1/2 cup mayonnaise
- 1 1/2 cup sour cream
- 5 or 6 limes, (1/3 cup juice and zest of 3 limes)
- 1 Tablespoon minced garlic
- 1 Tablespoon chili powder
- 1 Tablespoon Cholula (or your favorite hot sauce)
- 2 teaspoons smoked paprika
- salt and pepper, to taste
Instructions
- Boil the pasta according to package directions.
- Whisk all the dressing ingredients together in a medium mixing bowl to combine while the pasta cooks. Mix until everything is evenly incorporated and the dressing is creamy and smooth. Set the dressing aside for later.
- Add oil to a skillet over medium-high heat. Sear the ham steak on both sides to get nice caramelization on the outside. The ham is fully cooked, but you want to get some nice color on it.
- Set the ham on a plate to rest and add the corn to the same skillet you used to sear the ham.
- Cook the corn, stirring occasionally, to make it tender and to get some char (carmelization) on a few of the pieces.
- Drain the pasta and rinse it under cold water while it’s still in the colander to stop the cooking and cool the pasta quickly. Drain off all the water and add the pasta to a large mixing bowl.
- Chop the ham and add it and the cooked corn to the pasta.
- Mince parsley, onion, bell pepper and jalapeno. I removed the seeds and veins from the jalapeno to minimize the heat level. Leave them in if you want your salad more spicy. Use appropriate precautions when handling hot peppers and never touch your face or eyes until your hands have been thoroughly washed.
- Add the minced vegetables and parsley to the salad bowl.
- Rinse and drain the black beans and add them to the salad.
- Crumble in the queso fresco cheese, saving back enough to use to garnish the top of the salad.
- Mix and toss all the salad ingredients until they are evenly combined.
- Pour over the dressing and stir to coat all the ingredients.
- Garnish the top of the salad with the remaining crumbled cheese, chopped fresh parsley or cilantro and some freshly cracked black pepper. Thinly sliced jalapeno and lime wedges are also a pretty garnish if you would like to use them, as well.
Notes
Make it gluten-free by adding gluten-free pasta. Make it vegetarian by eliminating the ham and increasing the beans. See the full post for more tips and variation possibilities.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad, Main Dish, Side Dish
- Method: Stove Top and Cold Prep
- Cuisine: Mexican-American