Begin by trimming the asparagus, cutting the stalks into 2-inch pieces for even grilling. Halve the cherry tomatoes and set them aside, allowing their juiciness to be ready for the salad. Just before serving, roll and slice the fresh basil into ribbons for a vibrant finish.

Preheat your grill to medium-high heat, around 400°F (200°C). Brush the corn on the cob with unsalted butter for rich flavor. Grill the corn for 10-12 minutes, turning every 2-3 minutes until the kernels are charred.

Toss the asparagus pieces in a bowl with olive oil, garlic powder, salt, and pepper. Grill the asparagus for 5-7 minutes, turning occasionally.

Let the corn cool slightly before cutting the kernels off the cob. In a large mixing bowl, combine the corn kernels with the grilled asparagus, diced mozzarella, sliced basil, halved cherry tomatoes, a sprinkle of salt and pepper, balsamic vinegar, and optional red pepper flakes. Mix gently.

Gently toss the Grilled Asparagus and Corn Salad to mix all the flavors beautifully. Serve immediately or let rest for 15 minutes for best flavor.