Combine the olive oil, Italian seasoning, black pepper and red pepper flakes in a small bowl.

Brush the corn and zucchini with the olive oil mixture.

Heat the grill to medium-high heat. Grill corn on the cob for 5 minutes. Add the zucchini to the grill and cook for another 8 minutes or so, until the corn starts to char and the zucchini is cooked but still firm. Rotate the vegetables every few minutes during the cooking process.

Remove the zucchini and corn from the grill and transfer to a cutting board. While the vegetables are still warm. Carefully remove the corn kernels from the husks using a sharp knife or a mandolin slicer. Place the corn kernels in a large bowl with the butter. Cut the zucchini into ½-inch chunks. Add the zucchini and Parmesan cheese to the corn and toss together until the butter melts and the cheese coats the veggies. Season with freshly ground black pepper. Stir in the oregano and fresh basil.

Serve warm or room temperature.