Step 1

Preheat an outdoor grill or grill pan to medium high heat. Brush the zucchini with oil and season with salt and pepper, to taste. Set aside.

Step 2

When the grill is hot, use tongs to place the ears of corn on the grill. Cook, turning often, until charred all over.

Step 3

Add the zucchini when the corn is halfway done, cook for 2 to 3 minutes per side, until the zucchini is tender, but not mushy, and there are nice grill marks.

Step 4

Transfer the zucchini and corn to a large cutting board. Let cool for 5 minutes. Use a sharp knife to chop the zucchini and to remove the corn kernels from the cob.

Step 5

In a large bowl, combine the zucchini, corn, arugula, avocado, green onion, queso fresco, salt, and pepper.

Step 6

Drizzle with desired amount of cilantro lime vinaigrette. Stir to combine. Taste and add more dressing, if necessary, and season with additional salt and pepper, if needed. Serve.