Preheat your outdoor grill to medium-low heat. Lightly coating the grill grate with oil will help prevent the corn from sticking. If you don’t have a grill, don’t worry—you can achieve equally delicious results using a grill pan on the stovetop.

Place the corn directly on the grill. Let it cook for around ten minutes, turning it frequently until the kernels become tender and slightly charred. Once done, carefully remove the ears from the grill and let them cool. Cut the kernels off the cobs—you’ll want these juicy nuggets for your salad!

In a large saucepan, bring lightly salted water to a rolling boil over high heat. Add the asparagus and cook for just one minute, ensuring they stay crisp. Drain the asparagus in a colander and rinse them immediately under cold running water until well chilled. This step keeps them vibrant and crunchy.

In a large mixing bowl, combine the grilled corn, blanched asparagus, chopped roasted red peppers, minced garlic, and chopped basil. Pour in the olive oil and balsamic vinegar, then season generously with salt and pepper. If you’re feeling adventurous, add the crumbled feta cheese and a dash of lemon juice for an extra kick

Give everything a gentle toss to combine. This dish is delightful served at room temperature or chilled. Enjoy it as a side or a main attraction!