Cornbread Croutons: Cut 10-oz prepared cornbread into ¾-inch cubes (3½ cups) and place on a foil-lined baking sheet. Sprinkle with 1 teaspoon chili powder and ½ teaspoon kosher salt. Bake at 350°F until browned and crisp, 15 to 18 min.

Crispy Cheese Bits: Spread 2 cups freshly grated Cheddar on a parchment-lined baking sheet and sprinkle with ½ teaspoon ground black pepper and ½ teaspoon garlic powder. Bake at 375°F until melted together and golden brown, 15 to 18 min. Cool and break into pieces.

Cilantro Cream: Puree 1 cup sour cream with ¾ cup cilantro leaves, 1 chopped scallion, 1 tablespoon water and ½ teaspoon kosher salt until smooth.

Corn Relish: Combine ¾ cup thawed frozen corn with ¼ cup finely diced red onion, 1 tablespoon each lime juice and olive oil, ½ teaspoon kosher salt and 2 tablespoon chopped cilantro.

Spiced Roasted Pepitas: Toss 1 cup pepitas (shelled pumpkin seeds) with 2 teaspoon canola oil, ½ teaspoon each sugar and kosher salt and ¼ teaspoon cayenne pepper. Roast at 400°F until toasted, 8 to 10 min.