Corn on a “Corpse” with Feta Marinara (Halloween)
Spooky meets delicious! Sink your teeth into this frightfully flavorful twist on a classic dish. This hauntingly tasty corn on a “corpse” with feta marinara will surely give your taste buds a bone-chilling treat this Halloween!
Enjoy this delicious recipe and more with bon COOK’s New FORTEEZ Fleximat (Shopping Link HERE). Bon Appétit!
Need some inspiration? For more Halloween Recipes, click HERE!
As always, you will find the Step-by-Step Video below the recipe.
Corn on a “Corpse” with Feta Marinara (Halloween)
Spooky meets delicious! Sink your teeth into this frightfully flavorful twist on a classic dish. This hauntingly tasty corn on a "corpse" with feta marinara will surely give your taste buds a bone-chilling treat this Halloween!
Equipment
Ingredients
FETA MARINARA
- 16 oz (455 g) Cherry tomatoes
- 6 Garlic Cloves
- 2 Tbsp (28 g) Greek Olive oil
- 6 oz (170 g) Feta Cheese
- 1 tsp (2 g) Greek oregano
- Pepper Mill (Season to Taste)
- Italian parsley (Chopped | For Garnish)
MARINADE
- 3.85 oz (110 g) Greek Olive oil
- 1 tsp (2 g) chili powder (Lime Chili)
- 1/2 tsp (1.5 g) garlic powder
- 1/4 tsp (0.5 g) smoked paprika
- 1 lime (Sliced)
- Italian parsley
CORN
- 4 corn on the cob
Instructions
FETA MARINARA PREPARATION
- Preheat oven to 375F/190C. Place your Square Mold on the top of your medium perforated baking sheet. Set aside.
- Arrange the cherry tomatoes and the thinly sliced garlic into one layer in your Square Mold. Add the olive oil, season with Greek Oregano and pepper (To taste). Toss to coat. Place the Feta cheese at the center. NOTE: Salt is not necessary in this recipe, because Feta is naturally salty.
- Roast for 30 minutes at 375F/190C. (Every oven heats differently, monitor your tomatoes from 25 minutes). It is ready when the tomato skin has softens and begins to burst.
- Pour the contents of your mold into your blender. Mix into a purée. Set aside.
MARINADE PREPARATION
- In a mixing bowl, whisk together the olive oil, chili powder, garlic powder and smoked paprika. Set aside.
CORN PREPARATION
- Slice the top and bottom of your corn so both ends are flat. Then, carefully slice lengthwise each ear into quarters.
- Bring the oven to 400F/200C. Place your Fleximat on the top of your medium perforated baking sheet. Arrange the corn on top and brush all the marinade on each one.
- Roast the corn for 7 minutes at 400F/200C on one side, then carefully turn it over and continue to roast for an additional 7 minutes. NOTE: The corn will naturally curl giving it the rib shape. Once it is out of the oven, set aside to cool down.
ASSEMBLY
- Place the skull at the top of your board, then arrange 8 ribs on each side along with sliced lime. Drizzle some of the Feta marinara (keeping some for dipping). Finally, sprinkle the chopped Italian parsley. Enjoy your Corn on a "Corpse". Bon Appétit!
Video
Nutrition
Nutrition Facts
Corn on a "Corpse" with Feta Marinara (Halloween)
Amount Per Serving
Calories 132
Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 3g19%
Trans Fat 0.002g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 9mg3%
Sodium 130mg6%
Potassium 144mg4%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 2g2%
Protein 3g6%
Vitamin A 282IU6%
Vitamin C 10mg12%
Calcium 62mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Did You Make This Recipe?Use #BakingWithNessa when posting a photo of your Culinary Creations. Can’t wait to see them! And follow @bakingwithnessa on Instagram!
Source: Recipe largely inspired by my mentor, Lori Castellon Ghoul at Heart
ha ha tu a de l idée , bravooooooo
Oh merci mais cette idée ne vient pas de moi, mais de Laurie! Elle a un sacré talent! Bises, ~Nessa
Je sais plus si j’ai commenté mais j’adore!
belle journée
bisous
Merci ma Vaness’ cette recette est tellement bonne et c’est tellement plus facile de manger les épis comme cela: C’est un vrai plaisir! Grosses Bises, ~Nessa
Tellement bluffantes tes photos, je mordrais bien dans tes épis de mais si appétissants, bisous ma Nessa.
Merci beaucoup ma Zika, je suis ravie mes mon squelette “terrifiant” t’ait plu. De plus de les manger comme ça c’est tellement pratique 🙂 Tu vois je m’amuse dans ma cuisine. Grosses Bises, ~Nessa
très jolie réalisation déjà halloween par chez toi
excellente journée bises
Merci beaucoup Guy, je suis contente que mon squelette en Maïs t’ait plu. Et oui, nous sommes en plein Halloween aux US. Grosses Bises, ~Nessa
Bravo, quelle imagination, il fallait y penser !
Bonne journée, bisous.
Je me suis inspirée d’une photo que j’ai vu. En tous les cas, je suis vraiment contente du résultat, grosses bises, ~Nessa
Oh le régal ta recette !
Bisous belle semaine
Coucou!! Merci beaucoup, je suis contente que mon squelette en Maïs t’ait plu! Bisous, ~Nessa