Bring a large pot of water to a boil and par boil the corn. Remove the corn from the water and set aside.
Preheat a grill or grill pan over medium heat.
Grill the corn until lightly charred and the kernels are tender. Let cool slightly, and then slice the kernels off the cobs. In a saucepan, combine the honey, vinegar, orange blossom water, orange zest and orange juice and bring to a simmer over medium-low heat. Simmer until slightly thickened, about 7 minutes.
In a large bowl, toss the corn with the dressing and the fresh herbs.
To serve: On each plate compose a small stack of rocket and drizzle with the extra-virgin olive oil and a pinch of sea salt and pepper. Top with 2 tablespoons of corn mixture.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.
Recipe courtesy of Nikki Martin