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Empanadas (spanish) are meat, chicken and/or potato filled corn meal pies. They are deep fried for 7-8 minutes and have a crispy crust. This recipe we use is traditional to Colombia, but there are many versions of the empanada all through Mexico, Central and South America.
Elotes (Nahualt) or corn on the cob is a popular street food in Mexico, although it is frequently served at home prepared in the same way (boiled or grilled in husk). It is customarily consumed on a stick, or by grasping the husk of the cob that has been pulled down to form a "handle". Condiments such as salt, chile powder, butter, cotija, lemon juice or lime juice, and mayonnaise are usually added to the elote.
Esquites are the off-the-cob version of elotes—grilled Mexican street corn slathered with creamy, cheesy, lime-scented, chili-flecked sauce.
Here's an example:
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