Description
This easy corn relish corn dip baked in a cob loaf is the ultimate Aussie party food. Just 4 ingredients, 20 minutes in the oven, and you’ve got a warm, creamy, crowd-pleasing dip everyone will love.
Ingredients
Scale
1 cob loaf
400g sour cream
250g jar corn relish (I recommend MasterFoods)
3 spring onions, finely chopped
Instructions
- Preheat oven to 170°C (fan-forced).
- Slice the top off the cob loaf and remove most of the bread from inside, keeping the pieces for later.
- In a bowl, mix together sour cream, corn relish, and spring onions.
- Spoon the dip into the hollowed cob loaf and place on a baking tray.
- Bake for 20 minutes, or until the dip is warmed through.
- Add the bread chunks and lid to the tray, and bake for a further 5 minutes until golden.
- Serve warm, with the toasted bread pieces for dipping.
Notes
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Swap sour cream for cream cheese or Greek yoghurt for a thicker texture.
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Add crispy bacon, capsicum, or grated cheese for extra flavour.
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Best eaten fresh from the oven, but leftovers can be stored in the fridge for up to 2 days.
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You can also serve the dip cold — just mix and fill the cob without baking.