Cool Peach-Yogurt Protein Boards with Chili-Lime Corn Crunch

Breakfast boards turn morning into a shareable spread, and this cool version layers thick Greek yogurt with juicy peaches. Chili-lime corn crunch adds a smoky-sweet snap that keeps every bite bright and lively.

Serves 4 · 15 min prep · 3 min cook

Estimate for one serving

• 395 cal
• 24g protein
• 42g carbs
• 16g fat
• 7g fiber

Every recipe here is free to read.

Ingredients

• 3 cups full-fat Greek yogurt
• 3 ripe peaches
• 1 ripe nectarine
• 1 cup fresh sweet corn kernels
• 3 Tbsp honey
• 1 lime
• 1 tsp chili powder
• 1/4 tsp kosher salt
• 1/3 cup toasted pepitas
• 1/2 cup granola clusters
• 2 Tbsp fresh mint leaves
• 1 cup cottage cheese
• 1 Tbsp extra-virgin olive oil

Instructions

1. 1Husk and cut the corn if needed, then pat kernels very dry. Heat a dry skillet over high heat and char the corn in a single layer for 2 to 3 minutes until some kernels blister and smell toasty; cool completely on a plate.
2. 2Zest and juice the lime. Toss cooled corn with chili powder, salt, half the lime zest, and a drizzle of olive oil to make the crunchy topping.
3. 3Pit and slice peaches and nectarine into thin wedges. Tear mint leaves.
4. 4On four large plates or shallow boards, swoosh Greek yogurt and cottage cheese side by side as the cool protein base.
5. 5Arrange fruit slices in loose overlapping rows over the dairy. Drizzle honey evenly so it pools in the yogurt.
6. 6Scatter the chili-lime corn crunch, pepitas, and granola clusters across each board for texture contrast.
7. 7Finish with remaining lime zest, a squeeze of lime juice, and torn mint. Add a final tiny pinch of salt over the fruit to brighten everything.
8. 8Serve immediately with spoons so everyone can scoop yogurt, fruit, and crunch together. No further cooking required.