- 4 ears shucked corn
- 4 Tablespoons canola oil
- 3/4 Cups chopped onion
- 6 sprigs fresh thyme, tied in a bundle
- 3/4 Teaspoons kosher salt
- 1 garlic clove, minced
- 3 Cups 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
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.
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.
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.
Combine the avocado, radish, cilantro, lime juice, and ground pepper in a small bowl.
Divide soup between 6 bowls and top with the avocado mixture.