Grilled Peach and Corn Salad with Crispy Prosciutto

Husk your corn removing the outer part and the “silk.” Place on your grill for about 15-20 minutes. Remove from grill, let cool, then remove kernels, placing into a large bowl. To remove the kernels, slide a knife down the sides of the cob, the kernels should remove easily.

Slice the peaches and toss with a drizzle of olive oil (about 1 tbsp), 1 tsp kosher salt, 1/2 tsp of pepper. Line a grill basket with foil, place the peaches on top and grill.

As the peaches are grilling, work with the prosciutto. Heat a sauté pan over a medium flame, then add the prosciutto to the pan, sauté until crispy, about 10 minutes. Remove from heat and reserve, remembering to reserve any drippings as well!

Add the crispy prosciutto to the bowl with the corn kernels. Again, season with kosher salt and pepper to taste, drizzle olive oil over top and toss. Add in half of the chopped tarragon and toss gently.

Arrange the peaches on a platter, spoon corn salad over top. Top with goat cheese and remaining tarragon.

In a small bowl add any pan drippings from the prosciutto, lemon juice and 1/2 tbsp olive oil, whisk together and spoon over top of the platter.