Corn Relish Cob

Corn Relish Cob

Posted by Kim McCosker on

Corn Relish Cob

Serves 8 serves


  • 1 cob loaf
  • 300g sour cream
  • 250g jar corn relish
  • 2 spring onions finely chopped


  • Preheat oven to 180°C.
  • Cut the top from the cob and remove most of the bread from inside: leave a 2cm thick lining (reserve the lid and inside bread).
  • In a bowl mix together sour cream, corn relish and spring onions. Season to taste.
  • Spoon the dip into the loaf and bake for 20 minutes; remove from oven.
  • Tear the lid into several dippers, then nestle it and inside bread around the cob.
  • Bake for another 10 minutes, or until the bread is nice and crispy on the outside.
  • Serve immediately, using the toasted bread to dip.

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