INGREDIENTS
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4 ears shucked corn
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4 Tablespoons canola oil
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3/4 Cups chopped onion
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6 sprigs fresh thyme, tied in a bundle
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3/4 Teaspoons kosher salt
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1 garlic clove, minced
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3 Cups water
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1/2 Cup avocado, diced and peeled
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1/2 Cup radish, diced
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1 Tablespoon fresh cilantro, chopped
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1 Tablespoon fresh lime juice
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1/8 Teaspoon ground red pepper