Grilled Zucchini & Corn Salad

1/3 cup extra-virgin olive oil
2 garlic cloves, minced
1/4 teaspoon red pepper flakes
2 ears corn, husks and silk removed
3 (8 oz) zucchini, sliced lengthwise into 1/2" thick planks
2 tablespoons chopped fresh basil
4 teaspoons lemon juice
2 ounces feta cheese, crumbled

1. Whisk oil, garlic, 1/2 teaspoon salt, 1/2 teaspoon pepper and pepper flakes together in large bowl. Brush corn with 1 tablespoon oil mixture. Add zucchini to remaining oil mixture in bowl and toss to coat.

2A. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover and open lid vent completely. Heat grill until hot, about 5 minutes.

2B. FOR A GAS GRILL: Turn all burners to high, cover and heat grill until hot, about 15 minutes. Turn all burners to medium high.

3. Clean and oil cooking grate. Place corn and zucchini on grill; reserve any oil mixture remaining in zucchini bowl. Grill, uncovered, turning corn every 2 to 3 minutes until kernels are lightly charred all over, 10 to 15 minutes total, and zucchini is well browned and tender (not mushy), 4 to 8 minutes per side.

4. Transfer grilled vegetables to cutting board. Cut kernels from cobs. Cut zucchini on bias into 1/2" thick slices. Add vegetables to bowl with reserved oil mixture. Add basil and lemon juice and toss to combine. Season with salt and pepper and taste. Transfer salad to platter and sprinkle with feta. Serve.