I’ve got a delicious new recipe for y’all from my recent trip to Bluffton, South Carolina, compliments of Church of the Cross and their church cookbook. One of the neatest parts of my job is the cookbook gifts I often get when I travel and speak. I’m amassing quite a collection and I love to share my finds from those treasured volumes with you! Like this Mexican Corn Coleslaw. Let me show y’all how to whip it up.
“Mexican Corn Coleslaw”
1 (16 ounce) package shredded coleslaw
1 (11 ounce) can Mexicorn, drained
1 (2 ¼ ounce) can sliced black olives
½ cup sliced green onions
1 cup cubed Cheddar cheese
1 cup mayonnaise
1 tablespoon vinegar
1 tablespoon milk
2 tablespoon sugar
1 ½ teaspoon celery seed
We’ll begin by tossing together the salad ingredients: that’s one package of shredded coleslaw, a can of Mexican, a can of sliced black olives, and a ½ cup of sliced green onions. We’ll save the cubed Cheddar cheese for topping.
In a separate bowl we’ll whisk together the dressing ingredients: that’s a cup of mayonnaise, a tablespoon each of vinegar and milk, 2 tablespoons sugar, and a teaspoon and half of celery seed.
We’ll pour this over the salad, toss it well, and put it in the refrigerator too chill. When it’s time to serve, top with a cup of cubed Cheddar cheese and enjoy! That’s Mexican Corn Coleslaw from the Great Cooks Rise cookbook, compliments of the Church of the Cross in Bluffton, South Carolina and the kitchen of All Things Southern, to yours.