Chipotle-Grilled Pork Shoulder Steaks with Corn Salsa

Ingredients

• •2 tsp chipotle chile powder
• •2 tsp dried oregano
• •1½ tsp garlic powder
• •1 tsp ground allspice
• •2¾ tsp kosher salt
• •4 piece boneless pork shoulder steaks
• •2 tbsp vegetable oil
• •4 ears corn
• •½ small white onion
• •1 cup cilantro
• •1 cup Cotija cheese
• •½ cup pumpkin seeds
• •3 tbsp lime juice
• •1 tsp flaky sea salt
• •2 whole limes

Cooking Instructions

1. 1.

   Mix chile powder, oregano, garlic powder, allspice, and 2 tsp. kosher salt in a small bowl. Rub spice mixture all over pork steaks. Let sit at room temperature at least 15 minutes.

   15 min

2. 2.

   Prepare a grill for medium heat; oil grate. Grill pork and corn, turning occasionally, until pork is deeply charred and an instant-read thermometer inserted into the thickest part registers 145°F for medium, and the corn is lightly charred all over, 7-9 minutes. Transfer pork to a cutting board and let rest 10 minutes.

   19 min

3. 3.

   Let corn cool slightly. Slice kernels off cobs into a large bowl. Add onion, season with 3/4 tsp. kosher salt, and stir to combine. Stir in cilantro, cheese, pumpkin seeds, and lime juice; taste salsa and season with more kosher salt if needed.

   10 min

4. 4.

   Transfer pork to a platter. Drizzle any accumulated juices left on cutting board over; sprinkle with sea salt. Top with corn salsa and serve with lime wedges alongside.

   5 min

5. 5.

   Do Ahead: Pork can be seasoned 1 day ahead. Cover and chill. Let sit at room temperature 15 minutes before grilling.