Another ‘5 in 5’ winner!

4 ham steaks (about 7 ounces each)
2 tablespoons olive oil (divided)
4 ears corn (husked, kernels cut off the cob)
1 jalapeno or fresno pepper (sliced into thin rings)
1 tablespoon oregano leaves (thinly sliced)
1 cup cherry tomatoes (halved)
sherry vinegar (to taste)
Kosher salt and freshly ground black pepper (to taste)

Preheat a grill or grill pan over medium-high heat.
Pat the ham steaks dry with paper towels. Drizzle the ham steaks with 1 tablespoon of olive oil and place on the grill. Char on both sides of the steaks, about 2 minutes per side. Remove to individual plates and set aside.
Meanwhile, heat a large saute pan over medium heat with remaining tablespoon of olive oil. Add the corn and season with salt. Stir in the jalapenos, and oregano, and cook for 3 minutes, stirring occasionally, allowing the corn to char and slightly soften. Add the tomatoes and cook until warmed through, about 1 minute. Season with salt, pepper, and sherry vinegar to taste. Serve ham steak with a scoop of the corn and tomato salsa on top.
Tip: Keeping kosher? Try this recipe with chicken cutlets for a tasty twist!