Wash and slice heads of romaine lengthwise. Combine vinaigrette ingredients and generously coat the romaine.
Set a grill to high heat and add on the corn. Cook about 4 min per side (rotating) or until it gets lightly charred on the outside
During the last 3 min of the corn, add on romaine. Cook about 1-2 min per side. Make sure to not leave it on longer or else it will easily become overcooked.
Meanwhile, preheat the oven to 400 and lay out pieces of prosciutto on parchment paper. Cook for about 20 min or until crispy. Remove and let cool. Roughly chop.
Lay out romaine and squeeze lemon juice over top. Then add corn, tomato, prosciutto and breadcrumbs. Enjoy!
