NOTES:
DON'T OVERCOOK THE ZUCCHINI - Zucchini is one of those veggies that has a sweet spot. It is delicious in the crisp/tender stage, but once you've gone too far, it turns to mush and you feel like you are eating slime. No bueno. Check the doneness with a fork after about 4-5 minutes of cooking the zucchini and remember that it will continue to cook a little more even after you remove it from the heat.
FRESH CORN VS. CANNED - Feel free to use 1½-2 cups of drained canned corn. Just don't add the extra ¼ teaspoon of salt since canned veggies already have sodium added to them. You also won't get that slight crunch that fresh corn from the cob gives you, but use whatever you have on hand.
ADD ANY VEGGIES - Besides the corn and zucchini which I feel are the stars of this side dish, feel free to substitute and add any veggies you have on hand. Shredded carrots, bell peppers, jalapeno, grape tomatoes, spinach, or kale would all be great options to add.