Asparagus, Basil and Corn Salad

Prepare your grill to medium heat.

Rub the ears of corn with butter and place them over the flame, rotating every few minutes until the corn is lightly charred. Remove from the grill and let cool. Once cooled, cut the kernels off of the cobs and place the kernels into a large bowl. Set aside.

Trim the asparagus (removing the tough ends) and then cut it into 1 inch pieces. Bring a medium pot of water to a boil and when the water is boiling, put the asparagus in. Blanch the asparagus for about 3-4 minutes. Remove the asparagus from the hot water and douse with cold water to stop the cooking. Add the asparagus to the bowl of corn.

To the bowl of corn and asparagus, add the mozzarella, basil, salt, pepper, balsamic and olive oil. Gently combine with a fork and serve. Can be served at room temperature or chilled.