The tiles in the restaurant gave me a sentimental feeling. My mind went back to coming home after a long day of classes and eating a snack that was kept warm on the stove top for me. Such comfort from the start at this small, Mexican food hub, which sits on a corner inNYC's upper east side. The open kitchen wafts all the right smells into the fast, casual dining area.  Hot sauces, sauteed tomatillos, paprika, and citrus zest fill the air and bring to mind particular food items that I crave occasionally, and until I make or buy them, I can't get them out of my head. Christopher spotted on the menu one of my favorite ways to "do up"corn. I learned to make corn this way in the Cuisines of the America's class at the CIA and I remember my mouth watering before I picked up a piece to put on my plate. It's a bit spicy, but you can get past it because it's just so creamy and good. I have tried it a few ways including the time I made it at home for my family, but Esquina really has the simple technique down. A perfect ear of corn, smothered lightly with mayo and rolled evenly with cojita cheese and paprika. It was just so good that I'm going back soon.....or I will never get it out of my head!