In a 12-inch heavy skillet sauté garlic in oil over moderately high heat, stirring just until fragrant. Add onion, squash, corn, and salt and pepper to taste and sauté, stirring occasionally, until squash are golden in spots, about 4 minutes.
Add broth and simmer covered, 3 minutes, or until squash is just tender. Add tomatoes and herbs and simmer, covered, 1 minute, or until tomatoes are softened. Season ragoût with salt and pepper and serve warm or at room temperature.
adapted from Gourmet, July 1996