Lush and creamy, this savoury corn and bacon dip goes well with cheese-flavored bread pieces and crisp veggies on the side.
Don’t forget the cob case makes an extra-special treat at the end. Just tear it into pieces and enjoy!
Ingredients
Method
1.Preheat oven to 180°C (160°C fan-forced). Take a slice from the top of the cob and set aside. Carefully remove the centre of the cob, leaving enough around the crust to make a case. Set the soft centre bread pieces aside.
2.Cook the bacon in a frypan over medium-high heat, stirring, for 3-4 minutes or until crispy. Transfer to a paper towel to drain.
3.Beat cream cheese until smooth, then add the corn relish and sour cream. Mix until well combined. Add half the bacon and mix well. Season to taste with black pepper.
4.Spoon cream cheese mixture into the prepared cob. Wrap tightly in a double layer of foil. Bake for 30-35 minutes or until centre is warmed through.
5.Meanwhile, take the top half and cut into long strips – scissors are ideal for this step. Arrange strips in a single layer on a baking tray. Tear the soft bread centre into pieces and also place on the tray. Spray all of the bread pieces with olive oil spray and sprinkle with parmesan cheese. Bake for 12-15 minutes or until golden brown, tossing a few times. Allow to cool on the tray.
6.
Transfer the cob to a serving platter and top with remaining bacon and spring onion curls. Serve with parmesan bread pieces, breadsticks, celery, snow peas, capsicum and cucumber pieces.
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