For Mexican Street Corn (Elote)

Grill fresh corn on the cob until lightly charred
Spread mayonnaise over the warm corn
Sprinkle with cotija cheese and chili powder
Squeeze fresh lime juice over the top and garnish with cilantro

For Pico de Gallo

Dice fresh tomatoes, onions, and jalapeños
Mix with chopped cilantro, lime juice, and salt
Serve with tortilla chips

For Creamy Guacamole with Mango

Mash ripe avocados in a bowl
Add diced mango or pineapple, chopped cilantro, lime juice, and salt
Mix well and serve immediately

For Mexican Rice

Sauté chopped onions and garlic in olive oil until fragrant
Add uncooked rice and toast lightly
Pour in tomato sauce, chicken broth, cumin, and chili powder
Cover and simmer until the rice is tender and fluffy

For Black Bean and Corn Salad

Combine black beans, corn, diced bell peppers, red onions, and cherry tomatoes
Toss with lime juice, olive oil, cumin, and chopped cilantro
Chill before serving

For Churros with Chocolate Sauce

Prepare churro dough with flour, water, butter, and sugar
Pipe the dough into hot oil and fry until golden
Roll the churros in cinnamon sugar and serve with melted chocolate sauce