Wild Rocket and Grilled Corn Salad

Total Time:
35 min
15 min
20 min

6 servings

  • 4 cobs of corn
  • 1/4 cup orange blossom honey
  • 1/4 cup white balsamic vinegar
  • 3 tablespoons orange blossom water
  • 3 tablespoons orange zest
  • 3 tablespoons orange juice
  • Handful chopped fresh basil
  • Handful chopped fresh mint
  • 1 package rocket (arugula), washed
  • 1/2 cup extra-virgin olive oil
  • Fine sea salt and freshly ground black pepper
  • 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. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

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