2 cups crumbled cooked cornbread or corn tortilla chips
Heat a cast-iron skillet over medium-high heat for 3 to 4 minutes, or until hot. Pour in the oil. Add three to four ears of corn to the pan, and cook turning with tongs, until the corn is charred, about 10 minutes. Remove and repeat with the remaining ears. You can also do this in a cast iron skillet on the grill outside.
When cool enough to handle, stand the corn in a large bowl and slice the kernels off the cobs, leaving the corn together in a slab if possible. Fold in the onion, red pepper, and seasoning. Set aside.
Place the preserves or jelly, lime juice, olive oil, cumin, and salt and pepper in a small bowl and stir to combine.
When ready to serve, pour the dressing over the corn mixture. Add the tomato, avocado, cucumber, cilantro, jalapeno, and crumbled cornbread or tortilla chips on top. Serve.