Sweet Corn Yogurt Parfaits

Parfait, French for "perfect," gets a sunny farm twist when sweet corn meets cool yogurt. Toasted fresh kernels stay snappy beside ripe peaches, basil, and maple-kissed Greek yogurt for an easy no-cook summer breakfast.

Serves 4 · 18 min prep · 5 min cook

Estimate for one serving

• 335 cal
• 18g protein
• 42g carbs
• 11g fat
• 5g fiber

Every recipe here is free to read.

Ingredients

• 2 cups fresh corn kernels
• 3 cups plain whole-milk Greek yogurt
• 2 medium ripe peaches
• 3 tbsp fresh basil leaves
• 2 tbsp pure maple syrup
• 1 tsp vanilla extract
• 1 tsp fresh lemon zest
• 1 cup granola or toasted oats
• 1/4 cup toasted coconut flakes optional
• 1 pinch pinch of flaky salt
• as needed extra basil leaves for garnish

Instructions

1. 1Set a dry 10-inch skillet over medium heat. Add the fresh corn kernels and toast them, stirring often, until they smell sweet and a few kernels pick up light golden spots, 4 to 5 minutes. Do not add oil—dry heat concentrates the natural sugars.
2. 2Transfer the toasted corn to a plate and let it cool completely so it stays snappy in the parfait. While it cools, dice the peaches into small cubes and finely chiffonade the basil.
3. 3In a medium bowl, stir the Greek yogurt with the maple syrup, vanilla, and lemon zest until smooth and lightly sweetened. The mixture should taste bright rather than dessert-sweet.
4. 4Fold half of the cooled toasted corn and half of the diced peaches into the yogurt so the fruit and kernels are suspended throughout.
5. 5Spoon a layer of the yogurt mixture into the bottom of four clear glasses or jars. Add a thin layer of remaining peach cubes, a sprinkle of toasted corn, and a few basil ribbons.
6. 6Add a second layer of yogurt, then top with granola for crunch. Finish each parfait with the last of the peaches, corn, flaky salt, and optional toasted coconut.
7. 7Chill the assembled parfaits for at least 15 minutes so the flavors settle, or cover and refrigerate up to overnight if making ahead.
8. 8Just before serving, tuck a fresh basil leaf on top of each glass. Eat with a long spoon to catch every layer of creamy yogurt, juicy peach, and sweet corn in one bite.