Start by slicing all the vegetables, mincing the garlic, and chopping the mushrooms into quarters. Either cut the corn off the cob or if using frozen corn, cook it 50% of the time on the package.
Heat up the skillet over medium heat, and add one tablespoon of butter. Add the sliced onions and minced garlic to the skillet. Stir around the butter until the onions just begin to soften.
Add the zucchini, summer squash, and mushrooms to the skillet and stir into the garlic and onions. Season with one teaspoon of a salt and pepper blend.
When the mushrooms begin to shrink down, add the corn to the skillet with better than bouillon and butter. Season with the remaining teaspoon of salt and pepper blend. Stir and cook and until all the vegetables are soft.