How to Make It
Light a grill. Brush the corn with olive oil and grill over a medium-low fire, turning often, for about 20 minutes, or until tender; let cool slightly. In a large bowl, cut the kernels from the cobs.
Brush the zucchini and scallions with olive oil and grill, turning, until lightly charred, about 4 minutes for the scallions and 6 for the zucchini. Slice the zucchini on the diagonal 1/2 inch thick and coarsely chop the scallions; add to the corn. Add the tomatoes, basil, lemon juice and 2 tablespoons of the Basil Oil and season with salt and pepper.
Brush the trout with olive oil and season with salt and pepper. Grill over a medium-hot fire for 3 minutes per side, or until lightly charred and just cooked through. Drizzle the trout with the remaining 2 teaspoons of the Basil Oil and serve with the salad.