1

Begin by shucking your corn. You can buy already shucked corn in the supermarket which will work just fine, just don't use frozen corn kernels for this recipe. Prepare some of your ingredients: chop the onion, mince the garlic and bundle the thyme.

2

Using a knife, cut the kernels from the ears of corn. Using the dull side of the knife blade, run the knife back over the cobs to remove the remaining pulp and corn starch from the cobs into a separate bowl.

3

Heat oil in a saute pan over medium heat. Add the chopped onions, tied thyme, and 1/4 teaspoon salt. It's best to tie the thyme for easy removal later.

4

Reduce the heat to medium low and cover. Cook for 8 minutes or until the onions have softened, stirring occasionally. Add the corn kernels and minced garlic, cover, and cook for 4 minutes.

5

Add the corn starch/pulp, water and remaining 1/2 teaspoon salt.

6

Turn the heat to medium-high and bring to a boil. Remove from heat and discard the thyme. Pour half of the corn mixture into a blender.

7

Remove the center piece of the blender lid so that the steam can escape. Place a clean towel or paper towel over the hole in the blender lid to avoid splatters, and blend until smooth. Strain the mixture through a sieve into a large bowl.

8

Using a spoon, push the liquid through the sieve and discard the solids.

9

Repeat with the remaining half of the corn mixture. Refrigerate for at least 4 hours.

10

When you are ready to serve the corn soup, dice the avocado and radishes, and chop the cilantro. Add to a bowl. Squeeze the lime juice over the avocado and radishes. Be sure to get it on all pieces so that they don't oxidize and turn colors. Add the ground red pepper and mix to combine.

11

To serve, ladle 1 cup soup into each of 6 bowls, top with 2 tablespoons of the avocado mixture.