Spread olive oil on the zucchini and corn then sprinkle them with kosher salt. Grill over medium-high heat for 12-15 minutes, until grill marks form.
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Add all of the ingredients to a jar with a lid and shake well to combine or stir them all together in a tall measuring glass. Set aside.
2
Cut the corn off the cob and transfer it to a large serving bowl with the grilled zucchini, tomatoes, red onion, avocado and salt. Drizzle half the dressing on top and toss.
3
Finish by crumbling the goat cheese on top with the remaining dressing. Serve warm with additional fresh basil.
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