Salt and Pepper
Grill the corn (we leave it in the husks), then remove the kernels. Slice zucchini lengthwise. Lightly coat with olive oil and salt and pepper. Grill lightly. Chop into bite size pieces.
Combine the corn and zucchini. Squeeze in juice from 1/2 a lemon. Chiffonade the basil. Add it to the corn and zucchini. Spoon chèvre over the top.