Preheat grill to medium-high heat. Remove husks and silk from the corn, then grill it for 10 to 15 minutes, turning occasionally until charred on all sides. Cut kernels off cob and set aside.

In large bowl, mix shredded purple cabbage, grilled corn and red bell pepper, red onion, mint, and jalapeño. In separate bowl, whisk together vegan mayonnaise, lime juice, coconut nectar, sea salt, ground celery seeds, and lemon pepper until well combined. Pour dressing over slaw mixture and toss until evenly coated. Chill slaw in the fridge for at least 30 minutes to allow flavors to meld. Serve cold, garnished with lime wedges and fresh mint leaves, if desired.