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!

Prep Time 20

Bake / Cook Time 30

Total Time 50

Equipment

Square Mold

Fleximat

Baking Sheet (M)

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