Yield: 12 portions (6 to 7 cups seviche).

6 ears fresh Supersweet Corn, divided
3 Tbsp. fresh lime juice
2 Tbsp. extra virgin olive oil
1 tsp. kosher salt
1 tsp. ground black pepper
2 cups baby new potatoes, small dice, cooked
2 cups plum tomatoes, peeled, seeded, small dice
1 1/4 cups green beans, cut in 1/2" pieces, blanched
1/2 cup asparagus, trimmed, small dice, blanched
1 cup shallots, chopped, sautèd in olive oil
1/2 cup yellow bell pepper, fine brunoise
1 Tbsp. roasted garlic, chopped
1 Tbsp. minced jalapeño pepper
2 tsp. chopped cilantro

Husk corn, washing, drying and reserving corn husks for garnish. With a knife, remove kernels from 4 ears corn (makes about 2 cups, or 12 oz.); place in a large bowl. Slice the remaining 2 ears crosswise to make 1/2" rounds. Blanch in salted water and reserve for garnish.

In a small bowl, combine lime juice, olive oil, salt and pepper. To the larger bowl with corn kernels, add potatoes, tomatoes, green beans, asparagus, shallots, bell pepper, roasted garlic and jalapeÒo. Gently stir in lime vinaigrette. Let stand to blend flavors for 1 hour. Just before service, stir in cilantro.

To plate: Place corn husk on plate; place a 2" ring mold in center. Firmly pack mold with seviche mix; remove mold. Garnish with two reserved corn rounds and a cilantro sprig, if desired.

Photo Credit: SUPERSWEET CORN
Recipe Adapted from a recipe by Michelle Bernstein, Azul Restaurant, Miami, Fla.