For the Coleslaw: In a large bowl, combine the shredded green and red cabbage with the shredded carrots.

In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, and celery seed until smooth. Season generously with salt and pepper.

Pour the dressing over the cabbage mixture and toss thoroughly until all the vegetables are evenly coated. Cover and refrigerate for at least 30 minutes to allow flavors to meld.

For the Corn: Preheat your grill to medium-high heat (about 400°F / 205°C).

In a small bowl, mix the softened butter with the chopped cilantro, lime zest, and lime juice. Set aside.

Lightly brush the corn cobs with oil, then grill for 10-15 minutes, turning occasionally, until kernels are tender and slightly charred.

Once off the grill, immediately brush the hot corn generously with the cilantro-lime butter mixture before serving alongside the chilled coleslaw.