1. Prepare the zucchini and corn for grilling: Wash the zucchini thoroughly and trim off both ends. Slice the zucchini lengthwise into 1/4-inch thick planks. Shuck the fresh corn, removing all silk threads. Lightly brush the zucchini planks and corn cobs with 1 tablespoon of olive oil, then season evenly with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

2. Preheat your grill: Heat an outdoor grill or a grill pan over medium-high heat. You want it hot enough to create nice grill marks but not so hot that it burns the vegetables before they cook through.

3. Grill the zucchini: Place the seasoned zucchini planks directly on the hot grill. Cook for 2-3 minutes per side, or until they are tender-crisp and have distinct char marks. The zucchini should be slightly softened but still hold its shape. Remove from the grill and set aside on a cutting board.

4. Grill the corn: Place the shucked corn cobs on the grill. Cook for 5-7 minutes, rotating frequently, until the kernels are tender and lightly charred in spots. You’ll see some kernels turn a deeper yellow and develop a slightly smoky aroma. Remove from the grill and set aside to cool slightly.

5. Prepare the corn kernels: Once the grilled corn is cool enough to handle, stand each cob upright in a large bowl. Carefully use a sharp knife to cut the kernels off the cob, working your way around the cob. Discard the cobs.

6. Assemble the salad: In a large serving bowl, combine the fresh arugula. Chop the grilled zucchini planks into bite-sized pieces and add them to the bowl with the corn kernels.

7. Dress and finish: Drizzle the remaining 1 tablespoon of olive oil and the fresh lemon juice over the salad. Gently toss everything together to combine. Finally, sprinkle the crumbled feta or goat cheese over the top. Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately.