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cobs of corn orange-blossom honey white balsamic vinegar orange blossom water orange zest orange juice handful handful rocket extra-virgin olive oil salt
Viewed: 42 - Published at: 7 years agoIngredients
- 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
Method
- 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.
