Mexican Cheesy Street Corn Dip

Using a serrated knife, cut the top off the Vienna loaf. Cut the top into large pieces. Pull away the soft bread from inside, leaving a 1cm thick shell. Tear bread pieces into chunks.

3. Place hollowed loaf and bread pieces on a large oven tray. Spray or drizzle with oil. Bake for 10 minutes, until golden and crisp. Remove bread pieces to the side.

Meanwhile, cook corn in boiling water for 3 minutes. Drain. When cool enough to handle remove kernels with a sharp knife.

Combine mayonnaise, sour cream, jalapenos, zest, garlic powder and tabasco (if using) in a saucepan over medium-low heat and cook until smooth and hot. Stir in green onions, corn kernels and 1 ½ cups of the Mexican cheese.

Fill loaf with hot dip. Sprinkle with remaining Mexican cheese. Cook under a hot grill for 3 minutes or until cheese is golden and melted.

Serve with reserved crisp bread and corn chips, chipotle salsa (see tips), and a sprinkle of coriander.

To make Chipotle Salsa: Combine ¼ cup chillies in adobo sauce, 210 can diced tomatoes, 2 large tomatoes (finely chopped), 1 small white onion finely chopped, ½ teaspoon ground cumin, 2 tablespoons of lime juice, 1 finely chopped green chilli and 2 tablespoons of chopped coriander. Season with salt and cracked pepper.
You can use pane di casa or sourdough as your loaf. Find in supermarket bakeries.
Combine filling ingredients a day ahead and keep in the fridge before heating.
Serve any left over filling over cooked chicken breast.
If fresh corn is not available, you can use a 420g can corn kernels drained.