Sauté corn, onion, garlic and red pepper together in olive oil over medium low heat and cook slowly for about 15 minutes, stirring to keep from sticking.
Quarter the zucchini lengthwise, then slice across to make 1/4" thick quarter rounds. Add zucchini and pesto to the corn and cook another 5 minutes.
Turn off heat and set pan aside. When ready to serve, reheat pan of corn until warm through. Stir in basil at last minute.
Recipe by Jane O'Riordan