4 ears Corn
2 Tablespoons Butter
1 bunch Asparagus
cups Fresh Mozzarella, Cut Into Cubes
10 whole Basil Leaves
1 teaspoon Salt
1 teaspoon Pepper
2 Tablespoons Balsamic Vinegar
1 Tablespoon Olive Oil
Cook the ears of corn on the grill.
Cut the corn off of the cob into a large mixing bowl.
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.
Drain and add cold water.
Add asparagus to the corn.
Add the rest of the ingredients to the corn mixture.