Kukorica (“KOO-KOR-EETS-A”) was introduced to Hungary in 16th century, and some very old-timers still call it tengeri búza (“wheat of the sea”) or tengeri, because it came “from over the sea.” Among ethnic Hungarians living in Transylvania, it is sometimes called törökbúza (“Turkish wheat”), because it was brought to the Carpathian Basin during the Ottoman occupation.

Today, kukorica is grown in large quantities in Hungary for animal and human consumption. While it is not a typical ingredient in classic Hungarian cuisine, kukorica can be found in many dishes in Hungary, especially those purporting to be mexikói (Mexican), and even sometimes “all-American.”