Prepare your corn on the cob and depending on size boil them for about 6-8 minutes. Once they are done let them cool for a few minutes, and get a sharp knife then cut the kernels off the cob.
While your corn is cooling, cut the avocado into cubes, chop your tomatoes and place into a bowl. Squeeze in the lime and season well with salt and pepper. Pop in the fridge until you are ready to serve.
Mix the corn, red onion, chilli, coriander, paprika, flour, milk and the beaten egg together and season with salt and pepper.
Heat some oil in a large pan and spoon 4 burger size mounds of the mixture, spaced apart. I did mine in two batches.
When the fritters are brown on the underside turn over and cook for 2-3 minutes more until they are golden brown.
Poach the eggs and when they are ready, place on top of your fritters. Serve with the avocado and tomato salsa. Season with salt and pepper and if your feeling like an extra kick, drizzle the hot sauce or tabasco on.