Preheat the grill to medium-high heat, around 375°F. Brush the corn, peach wedges, and onion slices with 1 tablespoon of olive oil. Grill for about 3-5 minutes, turning occasionally until charred.

In a non-stick skillet, heat the remaining olive oil and add the prosciutto. Cook for approximately 4 minutes until crispy. Drain on a paper towel.

Remove grilled corn, peaches, and onions from the grill and let cool. Cut the kernels off the corn and coarsely chop the peaches and onions.

In a large mixing bowl, combine the charred corn, chopped peaches, onions, crispy prosciutto, and parsley. Gently toss together.

In a small bowl, whisk together honey, white wine vinegar, and olive oil to create the vinaigrette. Drizzle over the salad and season to taste.

Serve on a bed of lettuce, either on a platter or individual plates.