In a large mixing bowl, combine fresh sweet corn, all-purpose flour, egg, milk, baking powder, salt, black pepper, and cayenne pepper if you like a bit of heat. Gently stir the mixture until just combined to keep the batter light and fluffy, then let it rest for about 10 minutes while you prepare your cooking station.

Heat about ¼ inch of oil in a skillet over medium heat until shimmering; this usually takes around 2-3 minutes. Using a spoon, drop generous spoonfuls of the batter into the hot oil, flattening them slightly. Cook for 3-4 minutes per side until golden brown and crispy. Once done, transfer the fritters to a paper towel-lined plate to drain excess oil.

In the same skillet, add a little more oil if needed and heat over medium flame. Crack the large eggs into the skillet and fry them to your desired doneness, typically 2-3 minutes for sunny-side-up.

On a platter, place one crispy corn fritter as the base. Layer it with your cooked egg, followed by optional crispy bacon or sausage, sliced avocado, and a handful of fresh arugula. Drizzle with hot sauce, if desired, and crown with another fritter to complete your sandwich.