Slice zucchini in 1/2 inch slices. Then quarter those to make nice small pieces.
Boil corn in unsalted water for 4-5 minutes. Cut corn off the cob. Save any cream goodness you get.
Fry bacon in skillet until crisp. Move to paper towels to soak up grease. Reserve 1 Tbsp of bacon drippings in pan. Crumble bacon.
Cook zucchini in bacon drippings for about 5 minutes stirring occasionally. Stir in half and half and seasonings.
Add corn and cream from corn. Toss lightly and continue just until warm. Remove from heat. Sprinkle with cheese. Enjoy!