1.Preheat oven to 220°C/425°F. Grease and line oven tray with baking paper.
2.Cut kernels from corn cob. Combine corn, zucchini, crumbled fetta and parmesan in a medium bowl.
3.Sift flour and sugar into a large bowl; stir in corn mixture. Make a well in the centre, add milk. Use a knife to ‘cut’ milk through until mixture forms a soft sticky dough. Knead on a floured surface until smooth.
Press dough into a 22cm (9 inch) round on oven tray. Cut into 12 wedges. Brush with a little extra milk. Bake for 30 minutes or until they sound hollow when tapped. Cool on tray. Break into wedges when cool.Note