Grilled Pound Cake and Peaches with Maple-Corn Panna Cotta

Grilled Pound Cake and Peaches with Maple-Corn Panna

Grills aren’t just for burgers. Grilled Pound Cake and Peaches with Maple-Corn Panna Cotta. Even the pound cake is grilled!

Grilled Pound Cake and Peaches with Maple-Corn Panna Cotta 

Print This Recipe Total time Yield 4–6Source Adapted from Greg Denton and Gabrielle Quiñónez DentonPublished
Grilled Pound Cake and Peaches with Maple-Corn Panna


  • 1 large, fresh ear ofcorn
  • 1 cup heavy cream
  • ½ cup whole milk
  • ½ cup cream cheese (at room temperature)
  • 1 teaspoon vanilla paste
  • ½ cup maple syrup (plus more for drizzling)
  • ½ teaspoon kosher salt
  • 1 (¼ ounce) packet of unflavored powdered gelatin
  • canola oil (for oiling grates, as needed)
  • 3–5 tablespoon unsalted butter (melted)
  • 3 large, firm rips peaches
  • 4–6 slice pound cake (about 1‑inch thick)


Working over a large bowl stand the corn cob upright on its stem end. Cut down the sides of cob with a sharp knife, releasing kernels without cutting into the cob. Run the dull edge of the knife down the cob to release any remaining corn and liquid. Set aside.

Make the panna cotta: In a medium nonreactive pot, whisk corn kernels and all the collected liquid, cream, milk, cream cheese, maple syrup, vanilla paste, and salt. Bring the mixture to a boil then remove the pot from the heat. Let the flavors meld about 10 minutes then transfer the mixture to a blender. Blend until smooth, then strain through a fine-mesh sieve into a medium bowl. Discard the solids and set the cream mixture aside to cool somewhat.

Meanwhile, put the gelatin into a small bowl and add just enough cool water to cover completely. Let sit 2 or 3 minutes or until the mixture is jelly-like, then whisk it into the warm cream mixture. Make sure the gelatin is completely melted before you stop whisking. Cover with plastic wrap, pressing it against the surface to prevent a skin from forming. Chill at least 8 hours before serving.

Grill the peaches: Heat grill to medium and then carefully oil the grates. Halve and pit peaches; brush both sides with butter. Place peaches on grill; cover grill, and cook until charred and softened, 3 to 4 minutes per side. Transfer to a warm serving plate.

Grill the pound cake: Brush butter over both sides of cake slices. Grill, uncovered, over indirect medium heat for 1–2 minutes on each side or until golden brown grate marks appear. Transfer to the warm serving plate with the peaches.

To serve: Remove the wrapping from the chilled panna cotta. Peel off any skin if necessary, then beat the panna cotta with a wooden spoon into a pudding like consistency and transfer to a chilled serving bowl.

Bring the chilled bowl of panna cotta and the warm plate of pound cake and peaches to the table. Serve family style with additional maple syrup on the side for drizzling.