Corn in The Cob

1. Slice a lid off top of cob loaf, scoop bread from center, leaving 1.5cm edge. Roughly chop bread pieces including lid.

2. Puree cream cheese, sour cream, mayonnaise, Edgell Creamed Corn, Worcestershire sauce and shredded cheese.

3. Add half the Edgell Corn Kernels. Char remaining corn, set aside for garnish.

4. Spoon cheese mixture into loaf. Arrange bread pieces around loaf. Bake until lightly toasted.

5. Garnish with charred corn and chives. Serve loaf with bread pieces and crudités.