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Preheat your grill or grill pan to medium-high heat, around 400°F to 450°F.
Brush the corn with 1 tablespoon of olive oil.
Place the corn on the oiled grill grates and cook uncovered, turning occasionally, until you see grill marks and the corn is tender, which should take about 10 minutes.
Once done, transfer the corn to a cutting board and allow it to cool for 5 minutes.
After cooling, cut the kernels off the corn and place them in a large bowl.
Add the chopped bell pepper, zucchini, shallot, grated garlic, basil, balsamic vinegar, salt, pepper, and the remaining 3 tablespoons of olive oil to the bowl with the corn.
Gently toss everything together until well combined.