Preheat oven to 180°C.
Cut the top from the cob and remove most of the bread from inside: leave a 2cm thick lining (reserve the lid and inside bread).
In a bowl mix together sour cream, corn relish and spring onions. Season to taste.
Spoon the dip into the loaf and bake for 20 minutes; remove from oven.
Tear the lid into several dippers, then nestle it and inside bread around the cob.
Bake for another 10 minutes, or until the bread is nice and crispy on the outside.
Serve immediately, using the toasted bread to dip.