Preheat the grill to medium high. Toss the corn, zucchini and bell pepper with 2 tablespoons of olive oil and season with salt and pepper to taste.

Grill the corn for 10-15 minutes, turning every 3 minutes or until well charred on each side. Grill the bell pepper skin side down for 6-10 minutes or until skin is blackened. Grill the zucchini for 3-4 minutes per side or until tender and well charred. Remove from heat.

When cool enough to handle, place the corn on a cutting board one ear at a time on its side. Using a sharp knife, cut the kernels from the top down on one side, then turn and continue until all of the kernels have been removed. Place the corn in a large bowl.

Remove the blackened skin from the bell pepper and chop coarsely, then chop the zucchini and add to the bowl with the corn.

Add the cherry tomatoes, green onion and basil to the bowl, along with the remaining 2 tablespoons olive oil, lime juice, basil leaves, salt and pepper, to taste. Stir gently to combine and let stand 5-10 minutes so that the flavors can meld. Serve at room temperature or make in advance and serve cold. Enjoy!