Preheat your grill to medium-high heat, aiming for around 400°F (200°C).

Brush the ears of corn, peach wedges, and onion slices generously with olive oil.

Carefully place the corn, peach wedges, and onion slices on the grill. Cook for about 5-7 minutes until charred and tender.

In a skillet over medium heat, add olive oil and heat up. Add the prosciutto and cook for about 4 minutes until brown and crispy.

Cut the kernels off the corn and coarsely chop the grilled peaches and onions. Combine them with the crispy prosciutto in a mixing bowl.

Whisk together honey, white wine vinegar, and extra virgin olive oil to create the vinaigrette. Pour it over the salad mixture.

Arrange a bed of bibb or romaine lettuce on a serving platter and spoon the salad mixture over the greens.