Add to zucchini mixture and mix to incorporate.

Remove enough corn from cob to make 2 cups and stir into zucchini mixture.

When fats are hot but not smoking, spoon heaping tablespoon of zucchini mixture into the pan.

Stir in the milk, then mix in the zucchini mixture.

Pour over the zucchini mixture and toss to coat well.

Using a fork, mash the zucchini mixture into a pulp and season with salt and pepper.

Squeeze drained tomatoes through fingers to break up and add to zucchini mixture.

Briefly reheat the zucchini mixture and stir in the mint.

Fill dish with zucchini mixture, then grind pepper over top.

Lightly grease an 8-by-4-inch nonstick loaf pan and pour zucchini mixture into it.