Charred Corn & Peach Breakfast Bowls with Greek Yogurt and Hot-Honey Crunch

Elote-inspired char meets peak summer stone fruit in this American brunch bowl. Blistered corn and seared peaches crown cool Greek yogurt, finished with hot-honey crunch, pepitas, and a bright lime-chili lift.

Serves 4 · 15 min prep · 12 min cook

Estimate for one serving

• 365 cal
• 16g protein
• 48g carbs
• 13g fat
• 7g fiber

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Ingredients

• 2 fresh corn ears
• 2 ripe peaches
• 2 cups plain Greek yogurt
• 1 cup granola
• 3 tbsp hot honey
• 1 lime
• 1/2 tsp chili powder
• 1/4 tsp kosher salt
• 1/4 cup toasted pepitas
• 2 tbsp fresh mint leaves
• 1 tbsp unsalted butter

Instructions

1. 1Shuck the corn and cut the kernels from the cobs. Heat a large cast-iron skillet over medium-high until very hot, then add the butter and corn in a single layer.
2. 2Let the corn sit undisturbed for 2 to 3 minutes so the kernels blister and char in spots. Stir once, cook another 2 minutes, then season with chili powder and salt. Transfer to a plate to cool slightly.
3. 3Halve the peaches, remove the pits, and cut into thick wedges. Wipe the same skillet, return it to medium-high, and sear the peach wedges cut-side down for 90 seconds to 2 minutes until grill marks appear and the fruit smells caramelized. Flip briefly just to warm through.
4. 4Spoon Greek yogurt into four shallow bowls and swirl the backs of the spoons to create a wide well. Divide the warm charred corn and seared peach wedges over the yogurt.
5. 5Scatter granola and toasted pepitas across each bowl for crunch. Finely grate a little lime zest over the top, then squeeze fresh lime juice across the fruit and corn.
6. 6Drizzle hot honey generously so it hits both the peaches and the charred corn, echoing elote and stone-fruit dessert vibes in one bowl. Tear mint leaves over everything.
7. 7Serve immediately while the corn and peaches are still warm against the cool yogurt—ideal for a Saturday grill-adjacent brunch or make-ahead Sunday batch with components prepped the night before.