Cook the corn, squash and peppers for 5 to 7 minutes until softened. Set aside to cool.
Lightly beat the eggs in a bowl and add the vegetables, scallion and cornmeal. Season to taste.
Allow to rest about 10 minutes in the refrigerator
Get a golf ball sized amount in your hand, lightly pack and drop on a hot griddle. With a spatula, lightly press out the fritter and cook for 3 to 5 minutes per side