Mexican corn coleslaw a hit

Sharon Hughes Staff columnist

Sharon Hughes Staff columnist

In the kitchen with Sharon this week is my niece, Brandy Roades, with her new recipe she just made. Brandy says it’s a keeper and she will make it again. I hope she makes me some.

Brandy is a great cook and by the way her turkeys at Thanksgiving are the very best. That’s why she always does the turkeys. Thank you Brandy, and I will be waiting for my Mexican corn slaw.

Please send me your favorite recipes, and if you have one, a story and/or a picture to go with it. Send them to [email protected] or call me at 937-393-3456.

Have a great week!



1 (14 oz.) bag coleslaw mix

½ red bell pepper, diced

½ orange bell pepper, diced

¾ c mayonnaise

1/3 c sour cream

1 (13.75 oz.) can black beans, rinsed and drained

1 (13.75 oz.) can corn, rinsed and drained

1/3 c fresh cilantro, minced

¼ c lime juice

1 jalapeno, seeds removed, minced

1 package taco seasoning


1. In a medium bowl, whisk together mayonnaise, sour cream, lime juice and taco seasoning until combined.

2. Combine all other ingredients (coleslaw mix, bell peppers, black beans, corn, cilantro, and jalapeno) in a large bowl.

3. Toss with taco seasoning mixture until everything is thoroughly coated, then top with more cilantro, if desired.

Sharon Hughes is the advertising manager at The Times-Gazette. She is also a mother, grandmother and chef.

Sharon Hughes Staff columnist Hughes Staff columnist photo