Here’s a little diversion from the bloody body parts dishes I’ve been creating lately for our Dead Man’s BBQ theme. Ossuary salad is a mass grave version of my Summer Corn Salad that I make every year for our 4th of July barbeques. It’s made with raw white corn, tomatoes, fresh mozzarella cheese and basil…sorta like a Caprese Salad with fresh corn. It’s sweet, cool, crunchy and absolutely delicious. A refreshing alternative to green salad that pairs well with all things barbequed. Making it Halloween-ready was simply making festive mozzarella skulls by slightly heating fresh mozzarella and pressing them into a silicone skull mold. An easy way to add Halloween flair to any salad or to your Halloween cheese board. Enjoy!
Ossuary Salad
Turn fresh mozzarella cheese into festive skulls to add some Halloween magic to this delicious grilled Corn Salad.
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Servings: 6
Equipment
Ingredients
- 8 ears corn (raw or grilled)
- 8 oz. fresh mozzarella balls, cherry sized (cheese skulls-see how to below)
- 1 cup cherry or grape tomatoes, halved or sliced
- 3 green onions, thinly sliced
- 6 leaves basil, cut into thin strips
Dressing
- â…“ cup olive oil extra virgin
- 3-4 tbsp balsamic vinegar
- 1-2 tsp Italian herbs, dried
- salt and pepper (to taste)
Instructions
Dressing
- Prepare dressing by adding all ingredients to a small bowl and set aside.
Prepare Cheese Skulls
- Preheat oven to 350° and spray silicone mold with cooking spray.Drain the liquid from the fresh mozzarella and place the cheese balls on multiple layers of paper towels to soak up excess moisture, pressing lightly. Add cheese balls to silicone skull mold and heat in a 350° oven for 5-6 minutes to soften the cheese, you do not want to melt it, only to soften it. Remove from oven and use the back of a spoon to smash the softened mozzarella ball and work it into the skull mold. Excess liquid will be released from the fresh mozzarella and will be hot, so take care not to burn yourself while you work the cheese into the mold. Transfer the mold into the refrigerator and allow the cheese skulls to chill for 10 minutes. Remove cheese skulls from mold and add to a shallow plastic container. Repeat process with remaining cheese balls and then add the dressing to the skulls to let marinate for at least 30 minutes in the fridge.
Salad
- Grill ears of corn on direct medium heat, turning frequently to gently char the corn. Remove from grill and allow to cool. Cut the kernels off the cob and place them in a large bowl, add tomatoes, marinated cheese skulls along with all the marinating dressing, green onions and fresh basil and toss together. Salt and pepper to taste and then add a splash or two of balsamic vinegar if needed and serve.
Notes
Adapted recipe from Castellon's Kitchen
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Great recipe!
Thank you so much! 🙂
This looks so delicious and beautiful! Would you mind linking the skull mold if you’re able, or tell me where you purchased it?
Thank you so much, sorry for the late reply. I purchased this skull mold from Mold for You on Esty. If you make it I would love to know if you like the recipe. 💀🖤
Lori
I’m planning to make this for a Halloween party. Can you use frozen corn?
Hi Sheila
Yes you can, it just won’t have the crunch of fresh raw corn.
Lori