In a large mixing bowl, shred approximately 4 cups of green cabbage. Add 1 cup of sweet corn kernels and finely dice one jalapeno, removing the seeds if preferred. Toss these ingredients gently to combine.

In a separate small bowl, whisk together ½ cup of mayonnaise, 2 tablespoons of freshly squeezed lime juice, and 1 tablespoon of honey until smooth and creamy. Add salt and pepper to taste, stirring until fully incorporated.

Pour the creamy dressing over the cabbage mixture. Use tongs or a spatula to toss the ingredients together thoroughly, ensuring every piece is coated beautifully.

Cover the bowl and chill the coleslaw in the refrigerator for at least 15 minutes to allow flavors to meld together.

Before serving, give the coleslaw a quick toss to remix any ingredients. Optionally, garnish with chopped fresh herbs for added freshness.