Boil the konjac rice in salted water boiling point and then set aside.
Cook the corncobs, also boil and then marinate with some olive oil, salt, pepper and marjoram. Then put them on the grill.
Remove the shell from the prawns and marinate them with some oil, salt, pepper and paprika powder. Then place on a wooden skewer and grill.
For the tomato-cucumber salad, cut the onion, cucumber and tomatoes into thin rings and put them into a mixing bowl.
Then add 2 tablespoons olive oil and 2 tablespoons brandy vinegar, mix well and season with salt and pepper.
Finally, chop parsley and chives finely and add them to the salad.
Last but not least, take the corncobs and the prawn skewers off the grill and enjoy with konjac rice and salad.