Preheat your grill to high heat. Rub the corn with the olive oil and place on the grill. Grill until nice and charred, about 12-20 minutes, turning every 6-7 minutes. Let cool until you’re able to handle it.
Divide the spiralized zucchini, edamame, watermelon, feta, basil and mint between 2 bowls. Use a sharp knife and cut the kernels off the corn and divide them between the bowls.
Mix the maple syrup, lime juice and a pinch of salt and divide between the bowls.
Toss everything together and season to taste with salt.
I have also done this with pre-frozen corn kernels on a grill pan. Thaw 2/3 cup of kernels and then cook them on the grill pan on high heat for 2-3 minutes until charred.