Marc Murphy's Roasted Corn Salad

by Amanda Lanum 

Judge of the Food Network's "Chopped," Chef Marc Murphy joined us on 13 News This Morning to talk about his work with Share Our Strength's No Kid Hungry campaign. A fundraiser is being held September 16- 22. Go to and find a participating restaurant in your area. They'll donate when you dine there.

He also shared a recipe used at one of his restaurants. Here's the recipe!


Serves 6 people

6 ears of corn

1 bunch of scallions

1 bunch of asparagus

10 leaves of basil (torn)

2 TBSP chopped parsley

1 tsp chili flakes

1/2 cup vinaigrette

kosher salt and fresh pepper

Place the corn, in their husks, on a medium grill, char the outside of the husks on all sides, set aside and let cool. Season the scallions and asparagus with olive oil, salt and pepper and place on grill. Cook scallions for about one minute on each side, asparagus 2 minutes on each side. Take off grill and cut into 1 ½ inch pieces and place in mixing bowl. Shuck the corn, using a knife take of the corn from the cobb and place in mixing bowl. Season with herbs, chili flakes, salt, pepper and dress with the red onion sherry vinaigrette.



1 red onion

1 teaspoon Dijon mustard

½ cup sherry vinegar

1 ½ cup olive oil

1 tablespoon roasted garlic

¼ cup water

salt and pepper

Slice the red onion into ¼ inch slices, season with olive oil, salt and pepper and place on grill. Cook for about 2-3 minutes on each side. Cool down red onions and place them in a blender with the water, sherry vinegar, mustard, and roasted garlic. Turn blender on medium high and blend all ingredients together, slowly add the olive oil until incorporated and season with salt and pepper.


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