Elote-Spiced Grilled Peach Sundaes with Chili-Honey

Elote, Mexico’s iconic street corn, lends its chili-lime-cotija spark to this playful sundae. Grilled freestone peaches meet chili-honey and vanilla ice cream, finished with cotija and toasted pepitas for smoky-sweet contrast.

Serves 4 · 10 min prep · 8 min cook

Estimate for one serving

• 320 cal
• 6g protein
• 48g carbs
• 13g fat
• 4g fiber

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Ingredients

• 4 medium ripe freestone peaches
• 1 tbsp neutral oil
• 3 tbsp honey
• 1 tbsp fresh lime juice
• 1 tsp chili powder
• 1/4 tsp smoked paprika
• 1/4 tsp kosher salt
• 2 cups vanilla ice cream
• 1/4 cup cotija cheese, crumbled
• 3 tbsp toasted pepitas
• 2 tbsp fresh cilantro leaves

Instructions

1. 1Preheat a gas or charcoal grill to medium-high heat, about 400°F, and clean the grates well so the fruit will release cleanly.
2. 2Halve the peaches and remove the pits; brush the cut sides lightly with oil so they do not stick.
3. 3Stir the honey, lime juice, chili powder, smoked paprika, and salt together in a small bowl until smooth; set the chili-honey aside for drizzling.
4. 4Place the peach halves 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 carefully with tongs and grill the skin side another 2 minutes just to warm through; transfer to a plate.
6. 6Scoop vanilla ice cream into four bowls while the peaches are still hot.
7. 7Nestle two warm peach halves beside or over each scoop so the ice cream begins to melt into the fruit.
8. 8Drizzle each sundae generously with the chili-honey, then sprinkle cotija, toasted pepitas, and a few cilantro leaves over the top.
9. 9Serve immediately while the contrast of hot grilled fruit and cold ice cream is sharp; offer extra chili-honey at the table.