#Ad Join Chef Aarón Sánchez as he teams up with Chevrolet for “Se Cocina Español”, a culinary adventure that celebrates where we come from - and where we’re going. First up, a char-flavored Mexican grilled corn salad (Esquites).

For Chef Aarón, para los Latinos the goal is not about reaching the destination, but in our fuerza to take a step forward, regardless of how rough the road is ahead.

Check out the full recipe at www.secocinaespanol.com !

Ingredients

· 3 corn, in husk
· 2 red bell peppers, whole
· 3 jalapenos, whole
· 1 c cotija cheese, crumbled plus extra for garnish
· 1 bunch Cilantro

For the dressing
· 1 can chipotle en adobo, chopped fine
· 2 c crema
· Fresh lime juice, to taste
· Salt, to taste

Steps

Roast the corn in the husk until charred.
Roast jalapenos and bell peppers until slightly blistered.
Prep the dressing while corn is roasting
Loosen the corn husk and grill the corn kernels until slightly charred.
Remove everything from the grill and set aside.
Cut corn off the cob and place into large mixing bowl.
Dice peppers and finely dice chiles, add them to the bowl.
Finely chop cilantro and add to the bowl
Add cheese to the bowl.
Add dressing to taste and gently toss.
Garnish with fresh lime, extra cotija cheese, and fresh cilantro.

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