Start by shredding about 4 cups of fresh green cabbage and grating 2 medium carrots until they're finely chopped. For the jalapenos, dice 1 or 2, depending on your heat preference. If you're using fresh corn, husk and cut the kernels off 2 ears.

In a medium mixing bowl, combine ½ cup of mayonnaise, 2 tablespoons of apple cider vinegar, 1 tablespoon of sugar, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Whisk well until the mixture is smooth and creamy.

In a large mixing bowl, combine the shredded cabbage, grated carrots, fresh or frozen corn, and diced jalapenos. Gently toss these ingredients together.

Pour the creamy dressing over the mixed vegetables in the large bowl. Use a spatula to gently fold the dressing into the mixture until everything is well coated.

Cover the bowl with plastic wrap or transfer your Jalapeno Corn Coleslaw to an airtight container. Place it in the refrigerator for at least 30 minutes, allowing the flavors to meld and intensify.