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!
- 4 ears of corn, shucked
- 3 peaches, pitted and cut into six wedges each
- 1 large onion, peeled and cut into 1 inch slices
- 2 tbsp olive oil, divided
- 4 oz prosciutto, diced
- 1/4 cup parsley, chopped
- kosher salt and pepper
- 1 head bibb or romaine lettuce
- 1 Tbsp honey
- 2 Tbsp white wine vinegar
- 1/4 cup extra virgin olive oil
- Kosher salt and pepper
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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.
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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.
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Cut the kernels off the grilled corn and coarsely chop the peaches and onion.
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Combine the corn kernels, peaches, onion, prosciutto and parsley. Dress with the honey vinaigrette and season to taste with salt and pepper.
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Arrange the bibb or romaine lettuce leaves on a platter. Spoon the corn salad on top and serve.
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Whisk the honey and vinegar together. Add the oll in a steady stream while whisking and season with salt and pepper.
- Looking for a vegetarian version? Omit the bacon and replace with a grilled mushroom if desired. Simply season a portobello mushroom with a little smoked paprika and drizzle with olive oil. Grill until slightly charred and dice.
- Fruit and vegetables at their peak of freshness work best. Choose ripe, juicy peaches and flavorful corn.
- The honey vinaigrette can be made in advance and kept in the refrigerator for several days. Bring to room temperature before dressing the salad.
- This makes a pretty presentation served over whole lettuce leaves. Prefer your greens mixed in? Simply tear or chop them and toss them in with the rest of the ingredients.