1. Preheat grill to medium-high, then clean and oil grates. Brush corn all over with oil and wrap each ear in foil. Grill corn, turning occasionally, until tender, about 15 minutes.
2. Melt butter in a small skillet. Add prosciutto and cook until crisp. Remove from heat and stir in parsley, chives, paprika, and lemon zest. Drizzle over grilled corn, sprinkle with grated cheese, and serve.
Source: Hannaford fresh Magazine, July - August, 2017