1 1/4 quarts chopped onion

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1 1/4 quarts diced celery

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2 cups coarsely shredded carrot

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1/3 cup canola oil

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3 lb. yellow corn kernels

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1 1/2 Tbsp. chopped fresh thyme

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3 qt. water

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As needed Salt - To taste

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As needed Freshly ground white pepper, to taste

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As needed Cayenne pepper, to taste

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1/3 cup fresh lemon juice, or to taste

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11 ripe, Fresh California Avocados

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As needed Carrot threads* - As needed for garnish

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.