Recipes

Pork Shoulder Steaks made with “from Scratch” Corn Salsa

Just in time for sweater weather, we are incorporating Ontario Sweet Corn & Pork shoulder into one delicious dish! You can purchase all your ingredients from the Hamilton Farmers’ Market. Taste the difference when you cook with farm-fresh ingredients & genuine butcher cut meats.

This recipe serves 4 people & takes 45 minutes total to prep & cook.

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 the 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)

PREPARATION

1. Create the seasoning

Mix chilie 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. Alternative option:

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

2. Time to cook

Prepare a grill on medium heat & oil grate. Grill the pork and corn, turn both occasionally until pork is deeply charred, and an instant-read thermometer inserted into the thickest part registers 145°F for medium. Turn until the corn is lightly charred all over, (takes about 7–9 minutes) Transfer pork to a cutting board and let rest 10 minutes.

3. Create the Corn Salsa

Let the corn cool slightly. Slice kernels off cobs into a large bowl. Add onion and 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. The Final Touches

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

A perfect dish for your weeknight dinner. Be sure to visit the Hamilton Farmers’ Market when you are selecting your ingredients for this recipe. Plan your visit to the Market today.