Vegetable Ceviche

2 ears fresh corn, shucked
3 oz. new potatoes, parboiled and finely diced
1 bunch scallions, sliced
3 fresh asparagus spears, trimmed and finely diced
1⁄4 cup green beans, each sliced into 8 pieces
1 bell pepper, seeded and finely diced
2 Roma tomatoes, peeled, seeded, and finely diced
2 shallots, finely diced
3 tbsp. fruity olive oil
1 tsp. roasted garlic
2 tbsp. fresh lemon juice
1⁄2 tbsp. salt
1⁄4 tsp. black pepper
1 tbsp. chopped cilantro
2 corn husks, for garnish
Cooked corn on the cob, cut into 10 slices, for garnish
Cilantro sprigs, for garnish