In a small bowl, stir crushed red pepper into honey. Set aside.

In a large bowl, stir together corn, zucchini, garlic, scallions and egg and cheese. Season liberally with salt and pepper.

In a small bowl stir together flour and baking powder.

Stir flour mixture into wet mixture and then slowly stir in the milk. Batter should have the same consistency as a pancake batter.

Heat a large skillet over medium/high heat with just enough oil to coat the bottom of the pan. Once pan is heated, reduce heat to medium.

Using a large spoon, scoop batter into hot oil. Cook 2-3 minutes per side, until golden brown.

Remove from pan and place on a paper towel lined plate to help rid excess oil. Sprinkle with a little bit of salt.

Serve warm.

If desired, drizzle or dip into honey mixture.