Trim the ends of the corn cobs. Stand each cob upright and carefully cut it in half lengthways, then cut each half again lengthways to create long corn “ribs”.
Toss the corn ribs with olive oil, sumac and a pinch of salt and pepper. Arrange on a baking tray and roast at 220°C (fan) for 20–25 minutes, turning once, until golden, curled, and slightly crisp at the edges.
Make the glaze. While the corn finishes roasting, melt the Cultured Gold with the garlic in a wide pan over medium heat. Add the tamari and chilli flakes and stir to combine.
Add the hot roasted corn ribs to the pan and toss gently until coated in the glossy Cultured Gold and tamari glaze.
Transfer to a serving plate and finish with chopped parsley and lime zest.
