You can actually taste summer in this grilled corn and peach salad tossed in honey vinaigrette! It’s a little sweet, a little salty, and a lot of delicious!
Heat a grill to medium/high heat and brush the ears of corn, peach wedges and onion slices with 1 Tbsp olive oil. Grill until browned/charred to your liking.
While the vegetables cook, heat the remaining olive oil in a medium non-stick skillet until hot but not smoking. Add the prosciutto and cook until browned and crisp, about 4 mins.