Put maize into a deep saucepan. Boil maize until soft. Put bulgur wheat in another saucepan. Boil bulgur wheat until soft. Then drain the water.
Finely chop dill and mint. Put yogurt into a bowl. Mix well. Then, add water and salt onto. Mix with a spoon.
Put boiled corn and bulgur wheat into a deep bowl. Add chopped cucumbers, dill and milt. Finally, yogurt mixture and olive oil onto. Mix well.
Finally, leave cold corn soup in the refrigerator. Then, sprinkle mint or dill onto the soup. Serve cold.
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