Ingredients
1 large head of garlic
8 ounces cream cheese, softened
¼ cup mayonnaise
¼ teaspoon salt
½ teaspoon pepper
½ teaspoon smoked paprika
1 teaspoon onion powder
1 (15 ounce) can sweet corn, drained
1½ cups mozzarella cheese
1 loaf of crusty, seeded bread
Tools Needed
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Preparation
Preheat oven to 350℉.Â
Use a sharp knife to cut the head of garlic in half. Drizzle a little olive oil over the garlic and wrap in aluminum foil. Roast the garlic in the oven for 40-45 minutes, or until the cloves are soft. Leave oven turned on and preheated.
Squeeze the roasted cloves into a medium mixing bowl. Use a fork to smash the cloves until they turn into a paste.Â
Add cream cheese, mayonnaise, salt, pepper, smoked paprika, and onion powder to the bowl with the smashed garlic. Mix well.
Gently fold in the sweet corn and ½ cup of mozzarella cheese. Mix well.
Cut the bread in half, lengthwise, and divide the corn mixture between the halves. Evenly spread the mixture on the cut-side of the bread.
Sprinkle the remaining cheese over the bread. Place the bread on a baking tray lined with aluminum foil.
Bake the bread for 15-20 minutes, or until the cheese has melted. Switch the oven to broil (medium) and allow the cheese to brown slightly. Careful not burn.
Remove the bread from the oven and cool on the tray for a few minutes. Slice and serve while warm. Enjoy!
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