1

Remove husks from corn. Scrub corn with a stiff brush to remove silk; rinse. Cut kernels from cobs (should have about 6 cups). In a 4-quart Dutch oven bring 2 quarts lightly salted water to boiling. Add corn; return to boiling. Cook, uncovered, for 1½ minutes, stirring occasionally. Drain well; set aside.

2

In a large saucepan, heat oil over medium heat. Add apple, carrot, onion and garlic; cook and stir for 3-4 minutes or until vegetables are tender but not brown. Add chicken broth. Bring to boiling; reduce heat. Cover and cook 2 minutes more.

3

Cool vegetable mixture slightly, about 10 minutes. Add half the cooked corn (about 2½ cups). Place vegetable mixture, one-third at a time, in blender jar or food processor bowl. Cover and blend or process until nearly smooth; return to large saucepan; add remaining corn; heat through. Season to taste with salt and pepper.

4

Peel and section limes; finely chop sections. Combine lime sections and thyme. To serve, ladle soup into bowls. Top with a pat of butter. Sprinkle with lime-herb mixture. Top with a splash of hot pepper sauce (optional).