November is usually the start of the Holiday season; right after Halloween you can just feel it in the air… Starbucks will have their red cups out, department stores will start decorating their windows in red and white, and you will probably even hear some Christmas music here and there. All we can think about here at Afire is Holiday recipes!

Since November is prep time for Thanksgiving, the one holiday where people travel hundreds of miles to gather around the table with their families for one night, we decided to give you some colorful ideas for healthy side dishes that will leave your loved ones begging for more.

This amazing Grilled Corn on the Cob recipe gives this dish a very distinct sweet and smokey flavor that combined with the Mexican Chile heat and the final touch added by the cheese will leave your guests in absolute delight!

This recipe requires a barbecue with a lid, which works great with our newest product tableQ, the social grilling system.

You will want to heat your grill for about an hour staking your charcoal higher on one side for higher temperatures. If you have a tableQ just use the searing plate for charring the corn.

Ingredients:

• 8 corns on the cob
• 2 fresh red chile2, deseeded and finely chopped
• 14 ounces of Manchego cheese
• 1 cup of unsalted butter
• 2 limes, cut into wedges

While your grill is heating up, on a big bowl or bucket, soak all your corn on the cob in cold water. Once your grill is ready to go shake off any excess water and keeping the husks on the corn, place them on the cooler side of the grill. On your tableQ place the corn on the cobs on the center of the grill grid for lower temperature. Put the lid on the grill and leave to cook for 20 minutes.

After 20 minutes and using tongs, with caution peel back only the papery husk; the skin should be blackened and it should have a sweet and smokey smell. Now is time to move your corn cobs to the hotter side of the grill, this time leaving the lid open. For some of you out there using tableQ use the searing plate for this step, keep turning them for 5 – 10 minutes until the kernels are lightly charred and don’t worry when the corn husks start to burn off – that is exactly what you are looking for.

In the mean time, chop your chile and scatter it along a large chopping board then grate the cheese over it and put aside for now.

Once the corn is ready, chop off the papery end place the cobs onto butter and roll until it’s coated, then one by one roll the cobs in the cheese and chile mix evenly and serve them hot with a wedge of lime!

I hope you and your guests enjoy this delicious side dish.

Enjoy!

Recipe source: Jamie Oliver Website