In a large mixing bowl, combine 4 cups of shredded green cabbage, 1 cup of shredded carrots, and 1 cup of corn (fresh or frozen). Stir to mix.

Carefully dice 2-3 jalapenos and add them to the vegetable mixture. Toss to evenly distribute.

In a separate bowl, whisk together 1 cup of mayonnaise, 2 tablespoons of apple cider vinegar, 1 tablespoon of sugar, 1 teaspoon of salt, and 1/2 teaspoon of black pepper until smooth.

Pour the dressing over the vegetable mixture and toss until all vegetables are coated.

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

After chilling, give the coleslaw one final toss before serving.