Chilled Corn Soup

• 4 ears shucked corn
• 4 tablespoon canola oil
• 3/4 cup chopped onion
• 6 sprigs fresh thyme, tied in a bundle
• 3/4 teaspoon kosher salt
• 1 garlic clove, minced
• 3 cup water
• 1/2 cup avocado, diced and peeled
• 1/2 cup radish, diced
• 1 tablespoon fresh cilantro, chopped
• 1 tablespoon fresh lime juice
• 1/8 teaspoon ground red pepper

1. Cut the corn kernels from the ears of corn. Scrape the “milk” and remaining pulp from cobs using the dull side of a knife blade.
2. Heat the oil in a large saucepan over a medium flame. Add the onions, thyme, and ¼ teaspoon salt. Reduce heat to medium-low. Cover and cook for 8 minutes, stirring occasionally, until the onion is softened. Add the corn kernels and garlic. Cover and cook for 4 minutes. Add the corn pulp, water, and remaining ½ teaspoon salt. Increase the heat to medium-high and bring to a boil. Once boiling, remove from the heat.
3. Discard the thyme. Place half the corn mixture in a blender, and blend until smooth. Strain the mixture through a sieve into a large bowl. Repeat with the remaining mixture. Chill for at least 4 hours.
4. Combine the avocado, radish, cilantro, lime juice, and ground pepper in a small bowl.
5. Divide soup between 6 bowls and top with the avocado mixture.