Preheat oven to 375 degrees F. Prepare six 6-ounce ramekins or custard cups by spraying lightly with nonstick cooking spray and set aside.
In a large mixing bowl, combine eggs, half & half, cream cheese, cornstarch, and salt & pepper; beat with an electric mixer on medium speed for 1 minute, or until well combined. Stir in zucchini, corn and basil.
Spoon mixture equally between the ramekins; place ramekins on a baking sheet and bake for 30-35 minutes or until puffed slightly golden brown. Cool for 5 minutes before serving.