Chili Lime Pork with Charred Corn Salad

May try to brine the pork next time. 1. Heat the oil in a 12" cast iron skillet over medium heat for 6 minutes. 2. Season the pork with 1 tablespoon of the Chili Lime Rub. Remove the kernels from the corn cobs. Discard cobs. 3. Place the pork in the heated skillet. Sear the pork, undisturbed for 4 minutes. Flip and cook for about 4 to 6 minutes more until the temperature measures 140 degrees for medium. {Mine never did register 140 and I cooked them longer so they were overdone.] remove the pork from the skillet and keep warm. 4. Add the corn to the skillet and cook undisturbed from 4 minutes. 5. Add the onion and bell peppers and cook 4 minutes, stirring occasionally. 6. Add the zucchini and the pressed garlic to the skillet. cook for an additional 2 minutes. 7. Remove the skillet from the heat. Stir in the remaining rub, tomatoes and most of the queso fresco and cilantro. Serve the pork with the corn salad on top and side. 8. Sprinkle with the remaining queso fresco and cilantro.