INGREADIENT

• 250 g cream cheese
• 300 g sour cream
• 250 g cheddar cheese grated
• 125 g cream-style canned corn
• 50 g butter
• 3/4 cup bacon rashers cut into pieces
• 2 spring onion thinly sliced
• 1 cob loaf
• 1 tbs olive oil

Direction

1. In a microwave safe bowl, add cream cheese, sour cream and cheddar cheese, and mix lightly.
2. Microwave for 2 minutes. Mix well.
3. Microwave for a further 2 minutes, then add corn. Mix well and set aside.
4. In a small saucepan, add butter and fry bacon and onions until just brown. Add to cheese mixture.
5. Preheat oven to 200C.
6. Cut a hole in the top of the cob. Pull the centre out and break in to bite-size pieces. Place on a tray, lightly drizzle with oil and bake until brown and crispy.
7. Add cheese mix to the centre of the cob and bake for approximately 5 minutes or until just brown.
8. Serve on a large serving plate, with the bread pieces around the side.