Heat grill to medium high heat.

Wrap ears of corn in foil and place on the grill. Turn every 10 minutes until cooked through, about 30-40 minutes total. Cool. Cut kernels from cob.

Meanwhile, using a vegetable peeler, slice zucchini into thin ribbons.

In a small bowl, whisk together olive oil and white wine vinegar.

In a large bowl combine zucchini, grilled corn kernels, and jalapeno slices. Toss with vinaigrette until coated. Top with feta and fresh ground pepper.