Start by shredding about 4 cups of green cabbage and 1 cup of fresh carrots. Use a sharp knife or a box grater for a fine texture.

Take 2-3 jalapeños, remove the seeds if you prefer a milder flavor, and finely chop them.

In a medium-sized mixing bowl, combine 1 cup of mayonnaise, the juice of 1 lime, 2 tablespoons of honey, and a sprinkle of salt and pepper. Whisk until smooth and creamy.

In a large mixing bowl, combine the shredded cabbage, carrots, chopped jalapeños, and 1 cup of sweet corn. Drizzle the dressing over the top and gently fold using a spatula.

Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld.

Before serving, give the coleslaw a quick toss and garnish with additional jalapeño slices if desired.