No-Cook Peach & Charred-Corn Yogurt Bowls with Honey Almond Crunch

Charred sweet corn lends a smoky edge to cool Greek yogurt bowls, where ripe peaches meet a honey-almond crunch. A pinch of chili-lime seasoning brightens this quick, no-fuss breakfast without much more than a skillet kiss.

Serves 2 · 10 min prep · 6 min cook

Estimate for one serving

• 420 cal
• 24g protein
• 48g carbs
• 16g fat
• 6.9g fiber

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Ingredients

• 2 cups plain Greek yogurt
• 2 ripe peaches
• 3/4 cup fresh sweet corn kernels
• 2 tbsp honey
• 1/4 cup sliced almonds
• 1/3 cup granola
• 1/2 lime
• 1/4 tsp ground cinnamon
• 1 pinch of kosher salt
• 2 tbsp fresh mint leaves
• 1/2 tsp optional chili-lime seasoning or Tajín

Instructions

1. 1Heat a dry skillet over high heat and add the corn kernels; cook undisturbed 2 minutes, then shake and char another 1 to 2 minutes until lightly blackened in spots; tip onto a plate to cool completely.
2. 2Toast the sliced almonds in the same dry skillet over medium heat, stirring, until golden and fragrant, about 3 minutes; watch closely so they do not burn.
3. 3Halve and pit the peaches, then cut into bite-size wedges or chunks.
4. 4Divide the Greek yogurt between two bowls and swirl a drizzle of honey and the cinnamon into each.
5. 5Arrange peach pieces and cooled charred corn over the yogurt.
6. 6Scatter granola and toasted almonds on top for crunch.
7. 7Squeeze fresh lime juice over everything and add a tiny pinch of salt to brighten the fruit.
8. 8Tear mint leaves over the bowls and, if using, dust lightly with chili-lime seasoning for a sweet-savory kick.
9. 9Serve at once or chill up to 30 minutes; the contrast of cool yogurt, juicy peaches, and smoky corn stays vivid.