- 6 – 8 ears sweet corn (corn cut off cob)
- 1/3 C finely sliced shallots
- 1 large tomato – chopped
- 12 stalks grilled asparagus – chopped
- 1/2 C loosely packed basil – torn into pieces
- 1/8 C Basil Balsamic
- 1/3 C olive oil
- Salt and pepper, to taste.
- Whisk together balsamic, olive oil and salt and pepper and set aside.
- Place remaining ingredients into a bowl, drizzle dressing over the top. Toss to coat.
As seen on Twin Cities Live May 28th, 2013