Oh my giddy aunt. Warm, creamy, cheesy cob loaf dip topped with crispy bacon and char-grilled corn. GET IN MY BELLY.
I’m normally the first to dismiss a tin of creamed corn but holy moley, that tin of pureed vegetable is the hero of this cob loaf dip recipe. Ok well, let’s be honest it shares the spotlight with the bacon and the charred corn. But hey, who are we to point fingers.
Anyway, I digress. Make a beeline for these ingredients in your shopping trolley or pantry and let’s go live our best cob dipping lives, friends!
Creamed corn, bacon and chive cob loaf recipe
Ingredients
- 1 cob loaf (my cob of choice is Bakers Delight Continental French Cob)
- 200g thinly sliced streaky bacon
- 1 tablespoon extra virgin olive oil
- 220g cream cheese softened
- Salt and pepper
- 300g tub sour cream
- 1 cup grated pizza cheese blend
- 400g tin creamed corn
- 1 bunch of chives, chopped (fresh or near-dried)
- 1 ear of corn
Method
1. Firstly, preheat the oven to 180°C and let’s char the corn. Peel away the corn husk and silks and remove the end of the cob. Oil lightly. Place it in a frying pan and cook over a medium to high heat, turning when the corn becomes blackened (or charred).
2. While the corn cob is doing its thing, prepare the cob loaf. Cut the top off to form a lid and set it aside. Scoop the bread out of the cob middle in chunks. Place them on a lined baking tray to toast later.
3. Once the corn is done, set the cob aside. Dice the streaky bacon and fry that in the pan until it’s cooked and crispy. Streaky bacon is PERFECT for crispy bits. Drain it of excess fat and set aside.
4. Prepare the lush dip! In a bowl, combine the softened cream cheese, the sour cream and the pizza cheese.
5. Add to the cheese mixture the creamed corn, ¾ of the cooked bacon (reserving some to go on top) and ¾ of the chives. Season with salt and pepper and mix them all together well.
6. Place the cob loaf on a piece of foil, big enough to wrap it completely. Spoon the creamed corn mixture into the cob loaf. After you’ve filled the cob loaf with the creamed corn, place the cob lid on top. Wrap the cob in foil and bake for 35 minutes. In the last 10 minutes, add the tray of bread chunks to toast. Most importantly, you want them CRUNCHY to hold the cheesy, melty dip!
8. Slice the corn off the cob using a large knife.
9. Once the cob is warmed through, remove the lid and add the reserved bacon pieces, charred corn and remaining chives over the surface. Serve immediately.
That’s it, you’re done! Dip to your heart’s content! For more cob recipes, see our spaghetti bolognese cob loaf recipe. YUM!
