Grilled Corn with Nasturtium Emulsion 
and Flowers

F&W Best New Chef 2017 Jay Blackinton, of Hogstone’s Wood Oven on Orcas Island, Washington, emulsifies fresh nasturtium leaves with mustard, apple cider vinegar and oil to form a bright and supergreen-tasting spread for sweet grilled corn. For a most stirking presentation, he sprinkles edible flowers and herbs on the corn as well.

  • Total Time:
  • Servings: 6

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  • 4 ounces nasturtium or hydroponic watercress leaves

  • 2 tablespoons Dijon mustard

  • 2 tablespoons apple cider vinegar

  • 1/2 cup grapeseed oil

  • Kosher salt

  • 6 ears of corn, husked

  • Melted unsalted butter, for brushing

  • Edible flowers and herb leaves, for decorating

How to make this recipe

  1. In a food processor or blender, combine the nasturtium leaves, Dijon, vinegar and 1 tablespoon of water; puree until a paste forms. With the machine on, gradually add the oil; puree until thick and smooth. Scrape into a small bowl and season the emulsion with salt. 

  2. Light a grill or preheat a grill pan. Brush the corn with melted butter and season with salt. Grill over high heat, turning occasionally, until lightly charred, about 5 minutes. Spread the nasturtium emulsion on the corn and decorate with edible flowers and herb leaves. Serve.

Contributed By Photo Bobby Fisher Published July 2017

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