Chilled corn soup with garlic shrimp and avocado - delicious, mildly sweet, and pleasantly cold, with a hint of garlic and coconut.
Remove the corn kernels from 2-3 ears of corn, by cutting them off, close to the cob, until you get 2 cups of corn kernels, plus 1/4 cup more for garnishing.
Heat the coconut oil, and saute the onion for a few minutes, on medium heat. Add the minced garlic, corn kernels, and the water. Season with salt, and cook for 10 minutes.
Add the coconut milk and cook for 1-2 minutes. Let cool a bit, then process in a blender until smooth.
Leave the soup in the fridge to chill completely.
Before serving, melt the butter, and add the smashed garlic, and hot pepper flakes if using. Add the shrimp, and quickly saute, turning once, until cooked through, and opaque. Remove to a plate, and use as garnish to the soup.
Divide the soup into 4 small bowls, and garnish with the garlic shrimp, chopped avocado, the reserved corn kernels, and chopped garlic chives.