Drop zucchini in a large pot of boiling water.
Cook for 5 minutes, or until fork tender; drain and rinse with cold water.
Cut zucchini in half, lengthwise; scoop out seeds and flesh, about 1/2-inch deep; set aside.
Place bacon in a frying pan and cook to a crisp; with a slotted spoon, transfer bacon to a plate lined with paper towel, leaving bacon fat in pan.
Add corn kernels and garlic to the frying pan; season with salt and pepper and cook for 3 minutes, or until heated through and slightly browned.
Add cream cheese and continue to cook, stirring frequently, until cheese is melted and mixture is well combined.
Crumble bacon and mix it into the cream cheese mixture.
Remove from heat.
Stuff mixture into previously prepared zucchini shells.
Broil for 8 minutes, or until tops are lightly browned.