Chili-Honey Grilled Peaches with Lime Crema & Cotija

Elote’s chili-lime-cotija trio jumps from street corn to the grill in this sunny dessert. Ripe freestone peaches caramelize under a chili-honey glaze, then finish with cool lime crema and salty cotija.

Serves 4 · 12 min prep · 8 min cook

Estimate for one serving

• 340 cal
• 6g protein
• 44g carbs
• 17g fat
• 4g fiber

Every recipe here is free to read.

Ingredients

• 4 medium ripe freestone peaches
• 1 tbsp neutral oil
• 1/4 tsp kosher salt
• 3 tbsp honey
• 3/4 tsp chili powder
• 1 tsp lime zest
• 2 tbsp fresh lime juice
• 1/2 cup sour cream
• 2 tbsp mayonnaise
• 2 cups vanilla ice cream
• 1/3 cup crumbled cotija cheese
• 1 tsp Tajín seasoning
• 2 tbsp chopped fresh cilantro

Instructions

1. 1Preheat a gas or charcoal grill to medium-high heat, about 400°F, and scrub the grates clean so the fruit releases easily.
2. 2Halve the peaches lengthwise and twist out the pits, keeping the cut faces as flat as possible for even contact with the grates.
3. 3Brush the cut sides lightly with oil and season with salt so the natural sugars caramelize without sticking.
4. 4In a small bowl stir the honey together with chili powder and lime zest until the glaze is smooth and fragrant.
5. 5Place the peaches cut-side down on the hot grates; leave them undisturbed until deep grill marks form and the edges begin to soften, 3 to 4 minutes.
6. 6Flip the peaches, brush the cut sides generously with the chili-honey glaze, and grill another 2 to 3 minutes until the fruit is juicy, lightly charred, and still holds its shape.
7. 7While the peaches finish, whisk sour cream, mayonnaise, lime juice, and a tiny pinch of salt into a pourable lime crema.
8. 8Transfer the grilled peaches to a platter and let them rest one minute so the juices settle and the glaze thickens slightly.
9. 9Scoop vanilla ice cream into four shallow bowls or dessert plates.
10. 10Nestle two warm peach halves beside or slightly over each scoop of ice cream.
11. 11Drizzle any remaining chili-honey over the fruit and ice cream so it pools into the melting cream.
12. 12Spoon ribbons of lime crema across the top, then shower with crumbled cotija, a dusting of Tajín, and chopped cilantro.
13. 13Serve at once while the peaches are still warm and the ice cream just begins to melt into the crema and honey.