1.Cook corn and zucchini on heated oiled grill plate (or grill or barbecue) until browned lightly and tender. When corn is cool enough to handle, use a sharp knife to cut kernels from cobs.
2.Meanwhile, to make dressing, place ingredients in a small bowl and whisk to combine.
3.Place corn and zucchini in large serving bowl with dressing and remaining salsa ingredients. Toss gently to combine.