I had some leftover chicken from a previous cook, some tabouleh and decided to add charcoal grilled vegetables: courgette / zucchini, fennel, and spring onions / scallions.
They were very simply prepared, just lightly dressed in olive oil, a little lemon juice, salt and pepper, then grilled over a direct heat. I gave the fennel slightly longer than the courgettes or spring onions to give it a bit of char.
I generally do corn by soaking it in water in a saucepan for as long as I can be bothered with, but at least half an hour, then bringing the water up to a fast boil, turning off the heat and sticking a lid on it. Once it’s been in there for at least 10 minutes I finish it on the grill to get a little char on it. It’s very forgiving, I have had it sitting in the pot, after the boil and cover, for nearly an hour and it still came out with enough bite. Anything with flex in the timings is great!
That’s a good idea. I don’t get any char with my method. And yeah, it’s super flexible. I always feel like I have enough going on keeping track of the meat. Corn can just exist on the grill and turn out ok.