Hake with green sauce is apparently a Basque staple, by many accounts, but grilled corn is not a traditional accompaniment.  Maybe if Columbus had gotten to the new world a little sooner?

• hake fillet from PE &DD Seafood, sautéed with oil after a large clove of minced garlic, from Catskill Merino Sheep Farm, had been warmed in it, a good amount of chopped parsley from Paffenrath Gardens added when the hake was turned over to be cooked on the other side
• Bicolor corn from John D. Madura Farms, brushed with oil and seasoned, then pan-grilled, the kernels sliced from the cob, then warmed and finished with lovage from Mountain Sweet Berry Farm
• one small deep-red heirloom tomato from Berried Treasures, seasoned, quickly grilled, then finished with torn basil and oil
• a Sardinian white, La Cala Vermentino di Sardegna 2013