1. Melt butter in a 10-inch nonstick skillet over MEDIUM-HIGH heat. Add garlic, zucchini and tomatoes; cook, stirring occasionally, until vegetables start to brown.
2. Stir in cooked corn and continue cooking until heated through, about 2 minutes.
3. Before serving, stir in sliced basil and season with salt and pepper.
Serving Suggestion: Serve with rotisserie chicken and whole grain bread.