Yield: 4 servings
2 large eggs
1⁄2 cup cornflake crumbs
1⁄4 tsp. salt
1⁄8 tsp. ground red pepper
4 ears fresh Supersweet corn, husked and halved
Preheat oven to 425°F. In a pie plate, lightly beat eggs; in another pie plate or dish combine crumbs, salt and red pepper.
Coat each piece of corn completely with egg and then with crumbs. Place on a rimmed baking sheet. Bake, turning once, until crumbs are golden and crisp, about 10 minutes