So I had a totally different recipe to share with you for my regular Monday post. But then, it just so happens that I was sitting at home on Saturday night (Boo. Life is not always exciting.) with a splitting migrane (Double Boo. Pain is never fun.) and flipping through the copy of Thomas Keller's Ad Hoc at Home that I had just picked up from the library (Yay! Cookbooks are exciting and always fun!). This cookbook is just filled to the brim with amazing recipes, but when I happened upon this creamed corn I knew with utter certainty that I needed to temporarily abandon those earlier plans and share this recipe with you instead. I hadn't even made it yet, but I just knew that it would be a winner and that I would be typing this post today to tell you about it.
I think I felt so certain for three main reasons. First, I have been feeling a little low on inspiration lately, and for whatever reason (probably because Thomas Keller is amazing?), reading through Ad Hoc at Home chased away all of those lackluster feelings. Second, the growing season for sweet corn has literally hit its own "sweet spot" which makes the taste simple and sublime. Plus, corn seems to be the quintessential late-summer vegetable that we all eat in order to take a bite of those last rays of summer sunshine. And don't let me forget, thirdly, I was so certain that I would share this recipe with you because it is from Thomas Keller. And can anyone argue that is food is wonderful?