Brush the romaine halves, peach slices, and ears of corn with the olive oil and sprinkle with salt and pepper.
Place the romaine, peaches, and corn on the grill on medium high heat.
Let the romaine cook about 1-2 minutes on each side or until lightly browned.
Grill the peaches for about 3-5 minutes on each side or until caramelized and lightly brown.
The corn will take a little longer to cook, about 15 minutes. Turn the corn every 5 or so minutes until corn is lightly charred and tender. Once done, shave off the kernels to top on the salad.
Once everything is finished grilling, place the romaine on a large serving platter and top with the grilled peaches, corn, and goat cheese crumbles.
Drizzle with balsamic glaze. Serve and enjoy!