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Turn on the grill and heat on medium. Clean grates to avoid sticking if necessary.
Slice zucchini lengthwise. Lightly grease zucchini and corn with oil.
Place zucchini and corn over direct flames on the grill for 10 minutes, turning every few minutes for grill marks.
After 10 minutes, move the corn away from direct heat but still inside the grill. Flip zucchini and cook for another 5 minutes until easy to pierce with a fork, but not soft.
Remove the vegetables from the grill and allow them to cool slightly.
Slice zucchini width-wise into ½" chunks and cut corn off the cob. Chiffonade basil into ribbons.
Toss vegetables with feta cheese crumbles, lemon juice, olive oil, and sliced basil.
Serve as a side dish at room temperature or cold.