Start by washing and slicing the 6 medium zucchinis into thick pieces, ensuring they’re about half an inch thick for grilling. Drizzle each slice generously with high-quality extra virgin olive oil, and sprinkle with salt and pepper to enhance the flavor.

Heat a grill pan over medium heat and place the oiled zucchini slices on it. Grill them for about 5-7 minutes on each side, or until they achieve a lovely golden brown color with those beautiful char marks. Once done, carefully remove them from the pan and set aside in a bowl to cool slightly.

Using the same hot grill pan, add 4 ears of fresh corn, turning them occasionally for even cooking. Grill for about 8-10 minutes until they are golden brown and have a slightly charred appearance. Once grilled, allow the corn to cool before removing the kernels from the cob.

In a large mixing bowl, combine the grilled zucchini slices and the fresh corn kernels. Next, add 1 cup of crumbled feta cheese and 4 cups of arugula.

To finish your grilled corn zucchini salad, drizzle 3 tablespoons of olive oil and 2 tablespoons of freshly squeezed lemon juice over the mixture. Season it with salt and freshly cracked pepper to taste. Gently toss all the ingredients together until they are well combined.

Serve the salad immediately while it's fresh and vibrant to enjoy the delightful contrast of flavors and textures.