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Preheat a well-oiled grill to medium- high heat. Wash and dry produce.
Quarter lemon; halve each wedge crosswise, removing any large seeds. Trim and thinly slice scallions, separating whites from greens. Cut potatoes into 1⁄2-inch-thick wedges. Drain corn; pat dry with paper towels.
OVEN ALTERNATIVE: Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees.