In a large nonstick skillet, heat the oil over medium heat. Add the fresh or frozen corn and the garlic. Cook and stir for 5 minutes. Stir in the tomatillos and jalapeño peppers. Cook and stir about 5 minutes more or until the tomatillos are soft (the corn should be cooked but still firm). Remove from heat and cool slightly. Stir in the cilantro, honey, lime peel, juice, and salt.