In a large heavy skillet heat the oil over medium high heat. Cook and stir the corn and onion in hot oil for 5 minutes. Stir in the zucchini and cumin. Cook and stir for about 3 minutes more or until the corn is just tender. Remove from the heat. Stir in the tomatoes, cilantro, salt, sand Tabasco sauce. Makes six 2/3 cup servings