Start by preparing your ingredients. If using frozen corn, thaw and drain it completely. Finely shred about 4 cups of green cabbage and place it in a large mixing bowl. Slice the jalapenos in half, remove seeds, and dice them finely.

In the same large bowl, add the thawed corn and diced jalapenos to the shredded cabbage. Gently toss using a large spoon or spatula.

In a separate medium bowl, whisk together 1 cup of mayonnaise, 2 tablespoons of apple cider vinegar, and 1 tablespoon of honey until creamy. Add salt and pepper to taste.

Pour the dressing over the salad base in the large bowl. Gently toss until everything is evenly coated. Cover and refrigerate for at least 1 hour.