Chili-Honey Grilled Peaches with Sweet Corn Ice Cream

Chili-honey glaze and a hot grill caramelize ripe peaches in this elote-inspired dessert. Sweet corn ice cream, cotija, and lime finish the smoky fruit with a playful street-corn twist.

Serves 4 · 15 min prep · 12 min cook

Estimate for one serving

• 310 cal
• 5g protein
• 48g carbs
• 12g fat
• 5g fiber

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Ingredients

• 4 large ripe freestone peaches
• 1 tbsp neutral oil
• 3 tbsp honey
• 1 tbsp fresh lime juice
• 1/2 tsp chili powder
• 1/4 tsp kosher salt
• 1 pint sweet corn ice cream or vanilla ice cream
• 1/2 cup fresh sweet corn kernels
• 2 tbsp crumbled cotija cheese
• 2 tbsp fresh cilantro leaves
• 1 tsp lime zest

Instructions

1. 1Preheat a gas or charcoal grill to medium-high heat, about 400°F, and oil the grates lightly so fruit will not stick.
2. 2Halve the peaches and remove the pits, then brush the cut sides lightly with oil so they caramelize instead of drying out.
3. 3Stir the honey, lime juice, chili powder, and salt together in a small bowl until smooth and pourable; set this glaze beside the grill.
4. 4Place peaches cut-side down on the hot grates and grill undisturbed for 3 to 4 minutes until deep grill marks appear and the flesh softens slightly.
5. 5Flip the peaches, brush the cut sides generously with the chili-honey glaze, and grill another 2 to 3 minutes until the edges look jammy and fragrant.
6. 6While the peaches finish, quickly toast the fresh corn kernels in a dry skillet over medium heat for 2 to 3 minutes until lightly charred in spots, then cool.
7. 7Scoop sweet corn or vanilla ice cream into four shallow bowls or sundae glasses.
8. 8Nestle two warm peach halves beside or over each scoop, drizzle any remaining glaze from the bowl over the fruit, and top with toasted corn, crumbled cotija, cilantro, and lime zest.
9. 9Serve immediately while the peaches are still warm against the cold ice cream so the contrast stays dramatic.