In a large mixing bowl, finely chop approximately 4 cups of fresh cabbage until shredded. Add about 1 cup of sweet corn, and mix well.

In a separate bowl, combine 1 cup of mayonnaise, ¼ cup of chopped pickled jalapeños, 2 tablespoons of vinegar, 1 tablespoon of sugar, and a pinch of salt and pepper. Whisk until creamy.

Pour the dressing over the cabbage and corn mixture. Toss everything together for about 2 minutes until evenly coated.

Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate for at least 30 minutes to allow flavors to meld.

Before serving, stir the coleslaw gently, tasting and adjusting seasoning if necessary. Serve cold, garnished with fresh herbs.