Smoky Chicken, Corn, and Peach Bowls [Grill or Sheet Pan]

Peach season is a whole thing in Texas. We have festivals, peaches by the boxes, ten million different peach recipes. It's glorious. This dish is inspired by a dip my sister made me a couple summers ago that I literally haven't stopped thinking about since. If I can be so bold, I know you won't be able to stop thinking about this one either.

It takes everything I love about juicy, still-warm-from-the-grill peaches and pulls in the rest of my summer favorites: smoky chicken, charred corn, and jalapeño mellowed by a basil-lime vinaigrette. Burrata on top, because obviously.

I've made this dinner twice in the last 7 days and each variation somehow gets better than the last? Grill it Friday night when you want something that feels fun enough to serve your friends or throw it on the sheet pan on a Tuesday when you just want an easy dinner.

And if you're looking at that picture and thinking "that looks too complicated", let me just show you how stupid easy the sheet pan method is:

And after you throw that into the oven, you're only a three minute zhuzh up from a dish that looks like this

Find the full recipe, both methods, and the exact vinaigrette ratio that took me three tries to get right below!