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.