Begin by preparing the corn. Slice the kernels off the corn cobs and set the kernels aside. Place the corn cobs in a large stockpot with 4 quarts of water. Bring to a boil, then reduce the heat to a simmer. Let it cook uncovered for about 3 hours, until the liquid is reduced by half. Remove the cobs from the liquid, then strain the stock through a fine mesh strainer. Set the corn stock aside.

Next, heat a large sauté pan over medium-high heat and add the olive oil. Add the corn kernels to the pan along with the fresh thyme and sprinkle with 1 ¼ teaspoons of salt. Sauté for 5 minutes until the thyme leaves start to fall from the stems.

Add 1 ½ cups of the corn stock to the sauté pan and let it simmer for 10-15 minutes until the thyme leaves have almost completely fallen off the stems. Using tongs or kitchen tweezers, remove the bare thyme stems from the mixture.

Transfer the blended corn mixture to a lidded container and place it in the refrigerator to chill completely.

When the soup is chilled and ready to serve, add salt to taste and additional corn stock if the soup is too thick. Serve the chilled soup in shot glasses as soup shooters or in larger portions in bowls or cups.