Stark vitlöksmild maissost ciabatta

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1. 1
   Preheat the oven to 400°F.
2. 2
   Peel the outer layers of the whole garlic bulbs while leaving the bulbs intact. Cut about ½ inch from the top of the bulbs to expose the cloves. Cover each bulb with ½  to 1 Tbsp. of olive oil. Tightly wrap the garlic with aluminum foil and bake them for 30 to 40 minutes, or until the cloves are browned and feel soft to the touch.
3. 3
   Remove the roasted garlic from the oven and increase the oven temperature to 450°F.
4. 4
   Squeeze the softened roasted garlic into a medium bowl and mash it to make a paste. There should be about 2 Tbsp. of roasted garlic paste. Add the corn, butter, Parmesan, chili crisp, minced garlic, green onions, mayonnaise, sugar, garlic powder, and pepper. Stir until it combines into a spreadable paste.
5. 5
   Slice the ciabatta in half lengthwise, then cut it in half crosswise to make four pieces total. Slather the garlicky spread on top of the bread, using about ½ cup per piece. Transfer the bread to a baking sheet and sprinkle with the mozzarella cheese.
6. 6
   Bake for 10 to 13 minutes, or until the cheese is melted and the bread is toasted. Serve immediately. If you want to add a little bit of sweetness to balance the garlicky, spicy flavors, add a drizzle of honey (or hot honey!) at the end. The leftovers can be wrapped in aluminum foil and kept in the freezer until ready to eat again. Reheat them in a 400°F oven for 10 to 15 minutes.