1. Preheat a grill over medium heat.

2. Brush the zucchini and corn cobs with ½ tablespoon of the olive oil. Grill for about 5 minutes, turning occasionally, until the vegetables are lightly charred and soft.

3. Set aside to cool.

4. Combine the remaining 2 tablespoons olive oil, tomatoes, green chillies, herbs, lime juice, and cheese in a large mixing bowl.

5. Chop the zucchini into 1/2” half moons, cut the corn kernels off the cobs, and add both to the bowl.

6. Season with salt and pepper.

7. Stir to blend, and serve warm or at room temperature.

* Salad tastes best if served when prepared (flavours intensify too much if refrigerated).