Esquites

Although its true origin is not known, it is a common understanding that it is a street food that came from Mexico. According to nahuatl stories the esquite is credited to being created by the deity Tlazocihuapilli of Xochimilcas.[7] She is also credited with creating Mexican Atole and corn jelly.[8] There is also an alternative origin Story that claims that, in the late 1800's Emperor Maxamilion and Empress Carlota accidentally came across the dish that they named, "Odalisque Teeth" when they accidentally used corn flour instead of wheat.[9] The modern day esquite is known as a Mestizo preparation because its fundamental ingredients (not including corn) were from Spain. [10]

White Corn boiled for esquites

Esquites are generally made from white corn kernels that have been boiled and softened in water. Usually the water contains salt and epazote. Sometimes the corn is also sauteed in butter and onions after it has been boiled. The white corn kernels are first boiled in this water until soft and tender. The kernels are often boiled in huge pots and served in plastic or styrofoam cups, hence the name in English, "Corn in cup." Sometimes you can even find them being served in corn husks. The ingredients can vary from the place you have purchased it from. Generally toppings for esquites include combinations of lime juice, chile powder or hot sauce, salt, cotija cheese, and mayonnaise.[11][12] In places like Mexico City they are also topped with mexican Chapulines or crickets.

A popular modern-day variation is to top the corn with blended Flamin' Hot Cheetos or Takis. New Variations include all the same ingredients but mixed in with your chip bag of choice.

Esquites is also known in some other countries such as Iran where it is known as "Mexican corn" (Persian: ذرت مکزیکی, zorrat mekziki) and Bulgaria where it is known as "corn in cup" (Bulgarian: царевица в чашка, tsarevitsa v chashka).