Cut off tips of 3 ears corn, husks, and silks removed stand corn upright in a wide shallow bowl. With a sharp knife, slice downward to release kernels, discard cubs. In a large saucepan, heat 1 1/2 teaspoons extra-virgin olive oil over medium-high. Add 1/2 medium zucchini, halved lengthwise and thinly sliced, and 1 small garlic clove, minced, cook, tossing until zucchini is bright green 1 to 2 minutes. Add corn and season with coarse salt and freshly ground pepper. Cook, tossing until corn is heated through, 1 to 3 minutes. Remove from heat, stir in 1/2 cup fresh basil leaves (torn if large) and 1/2 teaspoon white-wine vinegar and serve.
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