Ooey, Gooey Pecan Bars 
16 oz yellow cake mix
1/3 cup butter or margarine, softened
1 egg
1/2 cup packed brown sugar
1 1/2 cups dark corn syrup
1 teaspoon vanilla
3 eggs
1 cup chopped pecans
Preheat oven to 350. Grease 9×13 inch baking pan with nonstick cooking spray. Measure and reserve 2/3 cup of the dry cake mix to use for the filling. In a large bowl, using an electric mixer on low speed, mix together the remaining dry cake mix, butter and egg until well blended. Press the base mixture into the bottom of the prepared pan. Bake the cookie base for 15 to 20 minutes or until light golden brown. Meanwhile, in a large bowl using an electric mixer on low speed, beat together the reserved 2/3 cup dry cake mix, brown sugar, corn syrup, vanilla, and 3 eggs until ingredients are combined and well moistened. Increase mixer speed to medium and beat the filling mixture for 1 minute. Pour the filling mixture over the warm cookie base. Sprinkle pecans evenly over the surface of the filling. Bake the bars for 30 to 35 minutes longer or until filling is set. Remove bars from the oven. Allow bars to cool completely on a wire rack, about 45 minutes, then cut into bars. Store bars in an airtight container, with waxed
paper in between layers, in the refrigerator.

Sweet Corn – Esquite Style:
4 ears of grilled corn on the cob
¼ cup mayonnaise
1 ½ teaspoons lime juice
½ teaspoon chili powder or Tajin, plus more for sprinkling
Pinch of cayenne pepper (optional, for extra spice)
¼ teaspoon of fine salt
2 ounces (about ½ cup) finely grated Cotija (or Parmesan) cheese
2 tablespoons finely chopped cilantro
Place the corn in the microwave, do not remove the husk. Microwave the corn on the high setting for 4 minutes per ear. Use a kitchen towel or pot holder to remove corn from the microwave. Cut off the bottom of the corn and slip out of the husk and silk. While the corn cooks in the microwave, prepare the chili-mayo sauce and cheese-cilantro blend. In a small bowl, combine the mayonnaise, lime juice, chili powder, optional cayenne, and salt. In a separate bowl, mix together the cheese and cilantro. Set aside. When the corn is done cooking, carefully use a chef’s knife to slice off the kernels. Slide into your serving bowl and mix with the chili-mayo sauce and the cheese-cilantro mix. Serve warm.