Sweet Corn Yogurt Parfaits

Serves 4 · 18 min prep

Ingredients

• 2 fresh corn ears
• 3 cups plain whole-milk Greek yogurt
• 1 large ripe peach
• 3 tbsp loosely packed fresh basil leaves
• 2 tbsp honey
• 1 tsp pure vanilla extract
• 1 tsp lime zest
• 1 tbsp fresh lime juice
• 1 cup granola
• 1 pinch pinch of flaky sea salt
• 1/4 cup toasted coconut flakes

Instructions

1. 1Husk the corn and rinse under cool water. Stand each ear in a wide bowl and slice the kernels off close to the cob so you capture the sweet milk that runs out.
2. 2Place half the raw kernels in a blender with a spoonful of the Greek yogurt, the honey, vanilla, lime zest, and lime juice. Blend until mostly smooth but still flecked with corn texture.
3. 3Stir the corn puree back into the remaining Greek yogurt until the mixture is pale gold and evenly speckled. Taste and add a tiny pinch of flaky salt to brighten the sweetness.
4. 4Dice the peach into small cubes. Stack and thinly chiffonade the basil leaves.
5. 5Spoon a layer of the sweet-corn yogurt into the bottom of four glasses or jars, filling each one-third full.
6. 6Add a layer of granola, then a scattering of diced peach and a few basil ribbons.
7. 7Repeat with another layer of corn yogurt, more granola, and the remaining peach.
8. 8Finish each parfait with a final dollop of yogurt, a sprinkle of toasted coconut, the last of the basil, and a few reserved whole corn kernels for crunch and color.
9. 9Chill 10 minutes if you prefer the layers to firm slightly, or serve immediately for maximum crunch.
10. 10Eat with a long spoon so every bite gets yogurt, fruit, herb, and granola together.