Introduction
Grilled Peach and Corn Bowls with Balsamic Glaze offer a fresh, vibrant, and utterly delicious way to enjoy summer’s bounty. The natural sweetness of ripe peaches combines beautifully with the smoky flavor of grilled corn, creating a colorful, flavorful dish that is both satisfying and refreshing. Topped with tangy crumbled goat cheese and a drizzle of balsamic glaze, this dish is an elevated yet simple meal perfect for lunch, dinner, or even a light brunch.
This recipe is all about celebrating summer’s peak produce, transforming everyday fruits and vegetables into a dish that bursts with sweet, tangy, and savory notes. The balsamic glaze adds a gourmet touch, while the creamy goat cheese enhances the texture and richness, balancing out the charred sweetness of the grilled peaches and corn. Whether you’re entertaining or just looking for a healthy meal for yourself, these grilled peach and corn bowls will leave you craving more.
Ingredients:
- 4 ripe peaches, halved and pitted
- 3 ears of fresh corn, husked
- 2 tablespoons olive oil (for brushing)
- Salt and pepper to taste
- 4 cups mixed greens (such as arugula, spinach, or baby kale)
- 1 cup cherry tomatoes, halved
- ½ red onion, thinly sliced
- ¼ cup crumbled goat cheese
- ¼ cup balsamic vinegar
- 1 tablespoon honey (optional for balsamic glaze)
- 1 tablespoon chopped fresh basil (optional for garnish)
- 2 tablespoons sunflower seeds or chopped nuts (optional for crunch)
Preparation:
Step 1: Prepare the Grill
Preheat your grill to medium heat, around 350-400°F (175-200°C). You can also use a grill pan indoors if you don’t have access to an outdoor grill. Lightly oil the grill grates to prevent sticking.
Step 2: Grill the Peaches and Corn
Brush the halved peaches and corn cobs with olive oil, then season lightly with salt and pepper. Place the corn on the grill, rotating every few minutes until charred and tender, about 10-12 minutes. Add the peach halves to the grill, cut side down, for 3-5 minutes or until they develop grill marks and caramelize slightly. Set both aside to cool slightly.
Step 3: Make the Balsamic Glaze
While the peaches and corn cool, prepare the balsamic glaze. In a small saucepan, heat the balsamic vinegar over medium heat, stirring occasionally. If desired, add honey to enhance the sweetness. Let the mixture simmer for 8-10 minutes or until reduced by half and thick enough to coat the back of a spoon. Remove from heat and allow to cool.
Step 4: Assemble the Bowls
Cut the grilled corn kernels off the cob and slice the peaches. In large bowls, layer the mixed greens as the base. Arrange the sliced peaches, corn kernels, cherry tomatoes, and red onion on top of the greens. Sprinkle with crumbled goat cheese for added creaminess. If using, add sunflower seeds or chopped nuts for extra crunch.
Step 5: Finish with Balsamic Glaze and Serve
Drizzle the prepared balsamic glaze over the assembled bowls. Garnish with chopped fresh basil if desired. Serve immediately, while the peaches and corn are still slightly warm, for the best flavor combination.
COOKING Notes:
- Grilling the peaches brings out their natural sweetness and adds a subtle smokiness, which pairs wonderfully with the balsamic glaze. You can also grill other fruits like nectarines or apricots if peaches aren’t in season.
- The balsamic glaze should be reduced to a syrup-like consistency; don’t rush the process, as it enhances the overall flavor.
- Feel free to adjust the amount of goat cheese based on personal preference, or substitute with feta if you prefer a tangier cheese.
Serving Suggestions:
- This dish works great as a light main course, but you can also serve it as a side dish with grilled meats like chicken or fish for a more complete meal.
- For an extra protein boost, add grilled chicken, shrimp, or tofu to the bowls.
- Pair the dish with a crisp white wine like Sauvignon Blanc or a sparkling water infused with lemon and mint for a refreshing meal.
Tips:
- If you’re short on time, you can use pre-made balsamic glaze, available at most grocery stores, but making it from scratch gives a much richer flavor.
- To enhance the flavor of the grilled peaches, brush them with a little honey or maple syrup before grilling.
- For an added layer of flavor, sprinkle some smoked paprika or cayenne on the peaches and corn before grilling for a subtle spice.
Prep Time:
15 minutes
Cooking Time:
15 minutes
Total Time:
30 minutes
Nutritional Information (per serving, assuming 4 servings):
- Calories: 250
- Protein: 7g
- Sodium: 250mg
- Fat: 11g
- Carbohydrates: 35g
- Fiber: 5g
Conclusion
Grilled Peach and Corn Bowls with Balsamic Glaze is the perfect way to celebrate the fresh flavors of summer. The combination of sweet peaches, charred corn, creamy goat cheese, and tangy balsamic glaze creates a delightful balance of textures and tastes that is sure to impress. Whether you’re making this for yourself, family, or friends, it’s a nutritious, visually appealing dish that highlights seasonal ingredients in a delicious way. Easy to prepare and customizable, this recipe can be adapted to suit any palate, making it a fantastic go-to meal for summer gatherings or a simple, healthy weeknight dinner.
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Grilled Peach and Corn Bowls with Balsamic Glaze
- Total Time: 30 minutes
Ingredients
- 4 ripe peaches, halved and pitted
- 3 ears of fresh corn, husked
- 2 tablespoons olive oil (for brushing)
- Salt and pepper to taste
- 4 cups mixed greens (such as arugula, spinach, or baby kale)
- 1 cup cherry tomatoes, halved
- ½ red onion, thinly sliced
- ¼ cup crumbled goat cheese
- ¼ cup balsamic vinegar
- 1 tablespoon honey (optional for balsamic glaze)
- 1 tablespoon chopped fresh basil (optional for garnish)
- 2 tablespoons sunflower seeds or chopped nuts (optional for crunch)
Instructions
Step 1: Prepare the Grill
Preheat your grill to medium heat, around 350-400°F (175-200°C). You can also use a grill pan indoors if you don’t have access to an outdoor grill. Lightly oil the grill grates to prevent sticking.
Step 2: Grill the Peaches and Corn
Brush the halved peaches and corn cobs with olive oil, then season lightly with salt and pepper. Place the corn on the grill, rotating every few minutes until charred and tender, about 10-12 minutes. Add the peach halves to the grill, cut side down, for 3-5 minutes or until they develop grill marks and caramelize slightly. Set both aside to cool slightly.
Step 3: Make the Balsamic Glaze
While the peaches and corn cool, prepare the balsamic glaze. In a small saucepan, heat the balsamic vinegar over medium heat, stirring occasionally. If desired, add honey to enhance the sweetness. Let the mixture simmer for 8-10 minutes or until reduced by half and thick enough to coat the back of a spoon. Remove from heat and allow to cool.
Step 4: Assemble the Bowls
Cut the grilled corn kernels off the cob and slice the peaches. In large bowls, layer the mixed greens as the base. Arrange the sliced peaches, corn kernels, cherry tomatoes, and red onion on top of the greens. Sprinkle with crumbled goat cheese for added creaminess. If using, add sunflower seeds or chopped nuts for extra crunch.
Step 5: Finish with Balsamic Glaze and Serve
Drizzle the prepared balsamic glaze over the assembled bowls. Garnish with chopped fresh basil if desired. Serve immediately, while the peaches and corn are still slightly warm, for the best flavor combination.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 250
- Sodium: 250mg
- Fat: 11g
- Carbohydrates: 35g
- Protein: 7g