1. Heat 1 tablespoon oil in large skillet over medium heat. When hot, add croutons, and sauté 45 seconds to 1 minute, or just until crisped and hot. Remove from skillet, and set aside. 2. Cut zucchini and Squash into quarters lengthwise, and cut into ½-inch-wide pieces. Heat remaining oil in skillet over medium heat. When hot, add zucchini and Squash, and sauté about 5 minutes, or until vegetables begin to brown. Add garlic, salt, pepper and corn kernels, and stir about 1 minute. Return croutons to skillet, and sprinkle with thyme. Stir, and cook about 1 minute more. Remove from heat.