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 whole 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. Drain on a paper towel-lined plate.
Cut the kernels off the grilled corn and coarsely chop the peaches and onion.
Combine the corn kernels, peaches, onion, prosciutto and parsley. Dress with the honey vinaigrette and season to taste with salt and pepper.
Arrange the bibb or romaine lettuce leaves on a platter. Spoon the corn salad on top and serve.
Whisk the honey and vinegar together. Add the oll in a steady stream while whisking and season with salt and pepper.