How To Make Grilled Sweet Corn Salad & asparagus crudo - Best Recipe | Charleston Magazine

Ingredients

• 12 ears fresh summer corn, husks and silk removed
• 1 cup extra-virgin olive oil, divided
• 1 jalapeño pepper
• 1/2 cup golden or white balsamic vinegar
• 2 egg yolks
• 1 Tbs. Dijon mustard
• Coarse kosher salt
• 1 cup basil oil (recipe follows)
• 8 large spears asparagus, tough bottoms snapped off
• 4 oz. slab bacon, cut into 1/4- x 1/4- x 1/2-inch lardons (about 1 cup)
• 8 oz. chanterelle mushrooms, or your favorite mushroom, bottoms trimmed and any dirt or debris brushed off
• 2 lemons, quartered
• 1/2 loaf sourdough bread, torn into rustic croutons (about 2 cups)
• Cracked black pepper, to taste
• 1/2 cup basil leaves, soaked in cold water for 20 minutes, then spun dry
• 1/2 cup mint leaves, soaked in cold water for 20 minutes, then spun dry
• 1/4 cup large Parmesan shavings, shaved with a vegetable peeler
• 1/4 cup basil leaves and stems
• 1½ tsp. toasted coriander seeds
• 1 cup extra-virgin olive oil