My daughter and I went to see a movie with friends last week and of course we had to stop and have a meal at the Silver Diner first. I had a sandwich that came with a side of coleslaw. There was corn in the coleslaw. I was surprised. I had never had corn in slaw before. So, when I wanted to make fish tacos, which I absolutely love to eat, but usually make with a mango slaw, I decided to make my own corn slaw, and I have no regrets. Not only was it the perfect accompaniment to this taco, but I could eat it by the spoonful. OK, full disclosure, I did. You will love this and add it to your repertoire!

This is Mama Miche, and today in my magic kitchen: Taco Dip

I love to dip. And if you're not looking, I might even double dip. Dips are used to add flavor or texture to food, such as potato chips, tortilla chips, pita bread, dumplings, crackers, raw and cooked vegetables, fruits, seafood, falafel, and sometimes even whole sandwiches, in the case of jus. According to Wikipedia, chips and dip gained significant popularity in the United States during the 1950s, partly due to a Lipton advertising campaign for their French onion dip. Specialized trays and serving dishes designed to hold both chips and dip were created during this time. Thank you, Lipton… from the bottom of my belly. This taco dip is simply spectacular and can be made in minutes and devoured just as quickly!

This is Mama Miche, and today, in my magic kitchen: Elote Dip.

Elote is Spanish for corn on the cob. To make elote, corn cobs are grilled over an open fire, coated in lime juice and chili powder, slathered with crema, and sprinkled with crumbled cheese. My first taste of this legit mouthgasm was at Las Tortugas in Memphis. Yes, Memphis, TN, and it was authentic, as was every delicioso morsel on the menu. Every taco, torta, soup, and salad was ridiculous. I still feel my mouth water, thinking about their food. The fact that the owner's son was eye candy and very personable, as well as easy on the eyes, made every visit special.