• 2–3 fresh corn cobs, cut into thick rib-style pieces (about 8 ribs per cob)
• 2 tbsp olive oil 
• Salt and pepper, to taste 
• ¼ tsp paprika (optional) 
• 2 tbsp chopped coriander 
• Juice of ½ lemon 

For the Sticky Tamarind Glaze: 

• 4 tbsp Sunny Sweet Tamarind & Chilli Sauce 
• 1 tbsp honey or maple syrup 
• 1 tsp soy sauce 
• 1 clove garlic, grated 
• ½ tsp grated ginger (optional) 

For Drizzling: 

• 3 tbsp Greek yogurt or sour cream (loosened with a little water) 
• Extra Sunny Sweet Tamarind & Chilli Sauce for dipping 

1. Prep the Corn Ribs: 

Carefully cut each cob into rib-style strips. Toss them with olive oil, salt, pepper, and paprika. 

2. Roast the Corn: 

Air fry or bake at 200°C (390°F) for 15–20 minutes, flipping halfway, until edges are crispy and slightly charred. 

3. Make the Glaze: 

In a small saucepan, combine Sunny tamarind sauce, honey, soy sauce, garlic, and ginger. Simmer for 2–3 minutes until slightly thickened. 

4. Glaze the Corn: 

Once the corn ribs are done, brush them generously with the sticky glaze. Roast for another 2–3 minutes to caramelise. 

5. Plate & Garnish: 

Arrange on a platter, drizzle with yogurt or sour cream, sprinkle with chopped coriander, and squeeze lemon over the top.

6. Serve: 

Serve hot with extra tamarind sauce on the side for dipping.