📖 Instructions

1. First, fire up your grill to medium heat. This is important so the corn doesn't burn before it's cooked through.
2. While the grill is heating, shuck the corn. Remove the husks and silks, making sure to wash the corn cobs thoroughly. (Psst...I usually use a sharp knife for this. It's far more efficient than trying to peel it back).
3. Place the corn cobs directly on the grill grates. Cook them for about 10-12 minutes, turning every 3-4 minutes, until they're nicely charred and tender. Don't rush this bit! Nice char is essential to the flavor.
4. Once the corn is grilled, remove it from the grill and set it aside to cool slightly. Let's not burn our fingers!
5. Meanwhile, rinse the figs and cut them in half. If they're particularly large, you might even want to quarter them for even cooking.
6. In a large bowl, combine the grilled corn kernels (cut the kernels off the cobs once cool enough to handle), the halved figs, and the prosciutto slices (torn or cut into bite-sized pieces if too large).
7. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper. Taste and adjust the seasoning as needed. I like to add a pinch of red pepper flakes for a little kick!
8. Gently pour the dressing over the salad and toss everything together to combine evenly. Make sure every ingredient is well coated.
9. Taste again and adjust the seasoning, if needed. A little extra salt or pepper never hurt anyone, right?
10. Serve immediately and enjoy! This salad is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to one day. The figs might get a little softer, but honestly, who cares? It still tastes amazing!