Corn on a “Corpse” | Feta Marinara Dip | Halloween
Spooky meets delicious! Sink your teeth into this frightfully flavorful twist on a classic dish. This hauntingly tasty Corn on a “Corpse” with a Feta Marinara Dip will surely give your Halloween Buffet a bone-chilling feel, guaranteed to delight Ghouls and Ghosts alike!
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Corn on a “Corpse” | Feta Marinara Dip | Halloween
Spooky meets delicious! Sink your teeth into this frightfully flavorful twist on a classic dish. This hauntingly tasty Corn on a "Corpse" with a Feta Marinara Dip will surely give your Halloween Buffet a bone-chilling feel, guaranteed to delight Ghouls and Ghosts alike!
Equipment
Ingredients
- 4 corn on the cob
FETA MARINARA DIP
- 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 (Season to Taste)
- Italian parsley (Chopped | For Garnish)
- 1 lime (Sliced | 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
Instructions
FETA MARINARA DIP PREPARATION
- Preheat oven to 375℉/190℃.Line a 9 x 9 inch | 22 x 22 cm square mold like you would usually do and set aside. NOTE: For this recipe, I used my Square Mold placed on top of a medium perforated baking sheet. Set aside.
- Arrange the cherry tomatoes and the thinly sliced garlic into one layer in your baking pan. 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.16 oz Cherry tomatoes , 6 Garlic Cloves, 2 Tbsp Greek Olive oil, 6 oz Feta Cheese, 1 tsp Greek oregano, Pepper
- Roast for 30 minutes at 375℉/190℃. (Every oven heats differently, monitor your tomatoes from 25 minutes). It is ready when the tomato skin has softens and begins to burst.
- Carefully the hot contents of your baking dish into a blender. Mix into a purée. Set aside.
MARINADE PREPARATION
- In a small bowl, whisk together the olive oil, chili powder, garlic powder and smoked paprika. Set aside.3.85 oz Greek Olive oil, 1 tsp chili powder, 1/2 tsp garlic powder, 1/4 tsp smoked paprika
CORN PREPARATION
- Bring the oven up to 400℉/200℃. Line a 9" x 13" Baking Sheet like you would usually do, set aside. NOTE: For this recipe, I used my 9 x 13 Fleximat placed on top of a medium perforated baking sheet. Set aside.
- Slice the top and bottom of your corn so both ends are flat. Then, carefully slice lengthwise each ear into quarters.Arrange the corn on top of your prepared baking tray and brush the entire marinade on top.4 corn on the cob
- Roast for 7 minutes at 400℉/200℃ 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 dip on top (keep some for dipping). Sprinkle the chopped Italian parsley. Enjoy! "BONE" Appétit & Happy HALLOWEEN!Italian parsley, 1 lime
YouTube Video
Nutrition
Calories: 132kcal | Carbohydrates: 7g | Protein: 3g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.002g | Cholesterol: 9mg | Sodium: 130mg | Potassium: 144mg | Fiber: 1g | Sugar: 2g | Vitamin A: 282IU | Vitamin C: 10mg | Calcium: 62mg | Iron: 1mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com
Find it online:
Source: Original Recipe by the one and only Lori Castellon @ghoul.at.heart If you haven’t purchased Lori’s new book “Scare-Cuterie” yet which came out at the end of August I surely recommend for you to do so! It is perfect to plan any Spooky Party and makes really the perfect gift for someone who Loves Halloween💀🖤, 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