Heat a grill (or grill pan). Drizzle a bit of olive oil on the corn and grill, rotating every 3-4 minutes to char each side (as best as you can, it's ok if some is still raw - it makes for a nice balance of texture). Let cool, then slice the kernels off the cobb.
Meanwhile, whisk your dressing ingredients together, drop the crushed garlic in whole (you'll remove it later).
Use a regular vegetable peeler to peel the zucchini into long ribbon-shaped strips.
Toss together the corn, zucchini, tomatoes, avocado, red onion, mint, capers and pine nuts. Remove the garlic clove from your dressing. Drizzle dressing over the veggies & toss. Taste and adjust seasonings. For best flavor, let salad sit for 15 minutes or so before serving.
The salad can be made in advance and stored in the fridge for about a day. (Although if storing for more than a few hours, I would slice the zucchini into thin coin shapes (on a mandoline) instead of ribbons so it stays firm). Also, hold off adding the avocado until you're ready to serve.
Make this salad a meal by adding chickpeas or (good quality) canned tuna.
Recipe by Love and Lemons at https://www.loveandlemons.com/zucchini-grilled-corn-salad/