Start by shredding the green cabbage using a sharp knife or a vegetable shredder for even, thin pieces.

Grate approximately 1-2 carrots until you have about a cup, adding a pop of color.

Finely chop 1-2 jalapeños, adjusting based on your heat preference—remove the seeds for milder flavor.

Place all the prepared vegetables into a large mixing bowl and set aside.

In a separate bowl, whisk together 1 cup of mayonnaise, 2 tablespoons of fresh lime juice, and 1 tablespoon of honey until smooth and creamy.

Sprinkle in salt and pepper to taste, ensuring a balanced flavor.

Fold the prepared vegetables into the bowl with the dressing, coating each piece.

Add 1 cup of sweet corn for additional sweetness.

Transfer the combined coleslaw into an airtight container or cover the mixing bowl, refrigerate for at least 30 minutes.

Before serving, toss the coleslaw gently to redistribute the dressing.

Garnish with additional jalapeño slices if desired.