Melt butter over in large skillet over medium heat.
When butter begins to foam, add Zucchini and garlic; sauté until tender – about 2 to 3 minutes.
Stir in corn, thyme, and water; continue to cook stirring frequently until corn is tender and most of the liquid has evaporated -additional 2 to 3 minutes.
Stir in salt, chives, mint, and vinegar and remove from heat. Season with additional salt and pepper to taste.
Serve warm or at room temperature.
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