Break the corn into 2 or 3 pieces, add into 1/2 liter of water and boil until soft.
Off the heat, remove the corn pieces and let it cool down.
Once done, remove the kernels by slicing all out with a knife.
Add all these kernels into a blender/processor and pour the stock in which the corn pieces were boiled.
Process/blend until it becomes smooth and creamy.
Pour into a pot, let it simmer over low heat while adding in the dried herbs, salt and pepper to taste.
Meanwhile, in a heated grill, drizzle oilive oil in and place the zucchini sliced inside.
Grill both sides and remove.
Once the soup is bubbling, pour into a bowl and serve with the grilled zucchini.