Or try this cheesy version, a cob loaf dip recipe, where the bread is filled with creamed corn and bacon.
1.Preheat oven 200C (180C fan-forced).
2.Combine butter, garlic, chives and chilli flakes into a small bowl.
3.Using a sharp knife, remove the top of the cob and scoop out all the soft bread. Place cob on an oven tray; spread two-thirds of the garlic butter mixture over the inside of the cob. Bake for 25 minutes or until cob is crisp and golden brown. Remove from oven.
4.Meanwhile, add half the remaining garlic butter mixture and half the olive oil to a large frying pan over medium high heat. Cook the prawns in batches for a few minutes on each side until just cooked. Season with salt and freshly ground pepper. Repeat with remaining butter garlic butter mixture, olive oil and prawns.
5.Transfer the prawns to the warm cob as they are cooked. Drizzle with any remaining juices from the pan. Transfer to a serving plate; serve with watercress and lemon wedges.
*Not suitable to freeze.*
Process discarded bread in a food processor to make breadcrumbs. These can be stored in a snap lock bag in the freezer for future use.