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.