Corn gets fully cooked in a pot, charred on the grill
I am a fan of old-school methods with corn. Bring a large pot of water to a rolling boil, then add a handful of salt and a handful of sugar. Add the shucked corn and cook for 10-12 minutes over medium heat. Remove the corn from the water and toss it on a hot grill to develop a char, rotating the ears so they char on all sides. This will take about 5-8 minutes. Toss the corn in melted butter with a generous pinch of salt, sugar, and Aleppo pepper. It's an excellent complement to a simple lobster or chicken dish.
Potatoes need a salt bed
To make them how I do, place the potatoes -- whole -- on a 1-inch-thick bed of kosher salt on a baking sheet. Cook in a 425F oven until the potatoes are completely tender when pierced with the top of a knife, about 1 hour to 1 hour and 15 minutes. Remove the potatoes from the salt bed, split them lengthwise, and top with salted butter and smoked salt. A salt bed adds taste to potatoes and helps them toast up in a dry environment.
Asparagus takes no time at all
I like to peel the stalks with a peeler before tossing them in olive oil, salt, and a pinch of cayenne. Then I arrange them on the medium-hot part of the grill in a single layer and cook for 3-5 minutes until they're slightly tender and browned. To finish, toast sesame seeds for 3-5 minutes in a thin layer on a baking sheet in a 350F oven until golden brown. Sprinkle the sesame over asparagus!