Heat an outdoor grill.
Combine cumin, cayenne, salt and
pepper in a medium bowl. Toss with
pork to coat, rubbing seasonings into the
meat with your hands. Place 4 or more
pork pieces on each skewer.
Brush grill with oil. Arrange skewers
over direct heat on grill and arrange
corn (in husks) over indirect heat. Put lid
on grill. Cook pork, turning skewers
often, until browned on all sides, 6 to 8
minutes total. Cook corn, turning it once
or twice, for 10 to 15 minutes. Let cool
Spread pesto on corn, and serve with
pork and watermelon wedges.
Store 2 cups of the pork
pieces in an airtight container in the
refrigerator for dinner on Friday.