Mexican Corn and Zuchinni

I went to an antique and art show. I saw this book for $3. It has a lot of zuchinni recipes!
I made this one with corn on the cob, tomatoes, zuchinni, and onions from our garden.
Serves 6

3 ears of corn
1 medium onion, chopped
1 clove garlic, chopped
2 tbsp oil
3 medium tomatoes, chopped
3 medium zuchinni, cut into 1/4 inch slices (my zuchinni is round so I cut it in half, then in 3rds, then slices)
1 tsp salt
1 tsp sugar
1/2 tsp ground cumin
1/4 pepper

Cut corn from cobs (about 1 1/2 cups).

Cook and stir onion and garlic in oil in 10 inch skillet until onion is tender.

Stir in corn and remaining ingredients. Heat to boiling; reduce heat. Cover and simmer until vegetables are tender, 10-15 minutes.

This recipe is a fast one to make. I served it with corn bread
and extra tomatoes, since the tomatoes disappear in the other vegetables.