This week I started working on my biggest photography project to date; shooting Angela's next cookbook. Cookbook photography is something I've dreamt about doing for the past few years but never imagined would actually happen. I've been a little all over the place this week because of it. Mostly because of the pressure I'm putting on myself. Mostly because it's a project that will be in print and live forever. Mostly because the project is for a good friend. Mostly because I'm overjoyed that this is actually happening.
Feelings, yo. All of them.
I'm taking more time than ever before setting up each photo and making sure the styling is just right. Can I tell you how long it took me to position a few lemon wedges today? Way too long! But when the food is cooked and I start styling + shooting each recipe, I feel completely in my element. It feels so right.
And how completely amazing is it that I get to cook my entire way through Angela's 100 recipe cookbook? For my job! Unreal.
With being focused so intensely on the book (and right before the book I was working on a different 40-photo project for a cheese company) my brain has felt a bit like mush.
The recipes are not flowing like they normally do, so I haven't wanted to force anything in this space. But the other day this idea for grilled corn popped in my head, and I couldn't shake it. I created it earlier today in hopes that it would taste as good in my mouth as it sounded in my brain.
Luckily, it was. And I can't stress enough how this recipe is a must make this summer.
Lemon Feta and Herb Grilled Corn
yields: 4 ears of corn // gluten-free
- 4 ears of corn
- 3-4oz feta cheese
- 1 tablespoon finely chopped fresh herbs (basil, parsley, oregano, thyme)
- 1/2 - 1 teaspoon lemon zest
- 1/8 teaspoon garlic powder
- black pepper
- 1 tablespoon lemon juice
- 1 1/2 teaspoons refined avocado oil (or other cooking oil)
Shuck corn completely. Preheat grill to 375-400°.
Crumble feta and place in a bowl with the herbs, zest, powder, and a few grinds of black pepper. Lightly mix together with your fingers. Set aside.
Place lemon and oil in a bowl and rub the ears of corn on all sides and place on a baking sheet or platter.
Once your grill is fully pre-heated, place corn on the grill. Grill for 2 minutes per side, turning 3-4 times. Avoid overcooking.
Remove ears of corn and place on your baking sheet. Rub/spread the cheese firmly into all sides of the corn with your fingers. Be careful as the corn will be hot. Let cool for 1-2 minutes if needed.
Place back on the grill for 30 seconds. Turn corn once and grill another 30 seconds. Remove corn and serve hot.
- Feel free to use 2 or more fresh herbs recommended above. If you have an herb garden it's fun to mix all 4. If you only have parsley that can work by itself. If you only have thyme or oregano I might decrease to 1 1/2 teaspoons, but mixing with parsley will taste best.
Happy Friday. Hope you enjoy a little grill-action this weekend.