Asparagus, Basil and Corn Salad

4 ears of corn, husked
2 tbsp. Dan's Pantry butter
1 bunch asparagus
1/2 cup mozzarella balls, cut in half
10 basil leaves, chopped
1 tsp. salt
1 tsp. pepper
2 tbsp. balsamic vinegar
1 tbsp. olive oil

Prepare the grill. Rub the ears of corn with butter and place over the flame, rotating until the corn is lightly charred. Remove, cool then cut off the kernels and place into a large bowl. Set aside. Trim the asparagus and cut into 1 in. pieces. blanch asparagus in a pot of boiling water 3-4 minutes. Remove and rinse with cold water to stop the cooking. Add asparagus, mozzarella, basil, salt, pepper, balsamic and olive oil to the bowl of corn. Mix with a fork and serve. can be served at room temperature or chilled.