Trim the asparagus and cut into 2-inch pieces, then set aside. Stack the basil leaves, roll them tightly, and slice into thin ribbons—this is best done just before serving to preserve the fresh flavor. Halve the cherry tomatoes and set them aside. Have all other ingredients measured and ready before you start grilling, so you can work efficiently once the vegetables are cooked.

Heat your grill to medium-high heat. Brush the corn ears generously with butter and place them directly on the grill grates. Grill for about 10-12 minutes total, turning every 2-3 minutes to achieve an even char on all sides. The kernels should have golden-brown charred spots, which adds deep flavor to the salad. Once charred, remove from heat and let cool slightly.

While the corn cools, toss the asparagus pieces with olive oil, garlic powder, and a pinch of salt and pepper. Place them on the grill in a single layer (use a grill basket if you have one to prevent them from falling through). Grill for 5-7 minutes, stirring occasionally, until the asparagus is tender with charred edges. Once cooked, transfer to a large bowl. Cut the kernels off the cooled corn cobs and add them to the bowl with the asparagus.

To the bowl of grilled vegetables, add the mozzarella, basil ribbons, halved cherry tomatoes, salt, and freshly ground pepper. Drizzle with balsamic vinegar and sprinkle with red pepper flakes for a subtle heat. I like to use a quality balsamic vinegar like Filippo Berio because it adds a complex tang without overpowering the delicate grilled vegetables. Gently toss everything together until well combined, being careful not to crush the mozzarella or break up the vegetables too much.