Coarsely chop all the fresh herbs together and set aside.
Husk the corn, then carefully cut the kernels off of the corn cob.
Heat the olive oil in a large skillet over medium-high heat. Add the garlic to the skillet, and sauté, stirring frequently until fragrant, about 1 minute. Add the corn kernels and sauté until a little tender, about another minute.
Add the zucchini and fresh herbs. Sauté until the zucchini is tender and cooked through, about 3 minutes. Season with salt and pepper. Stir in the lime juice. Sprinkle the Parmesan over the top and serve.
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