Ingredients

• 2 tsp. chipotle chile powder
• 2 tsp. dried oregano
• 1 1/2 tsp. garlic powder
• 1 tsp. ground allspice
• 2 3/4 tsp. (or more) kosher salt, divided
• 4 (3/4"-thick) boneless pork shoulder (Boston butt) steaks (about 2 lb.) or pork blade chops
• Vegetable oil (for grill)
• 4 ears of corn, husked
• 1/2 small white onion, finely chopped
• 1 cup cilantro, finely chopped
• 1 cup crumbled Cotija or feta (about 5 oz.)
• 1/2 cup toasted pumpkin seeds (pepitas)
• 3 Tbsp. fresh lime juice
• Flaky sea salt
• Lime wedges (for serving)

Instructions

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