Cooking spray

2 ears fresh or frozen cob corn, thawed

4 reserved cooked chicken breast halves, diced

1 (15-ounce) can pinto beans, drained

1 C. Monterey Jack or pepper Jack cheese, shredded

1/2 C. Spanish olives, sliced

1/2 C. tomatoes, diced

1 Granny Smith apple, cored and diced

1/4 C. pickled jalapenos, sliced

2 T. chopped fresh cilantro leaves

2 T. olive oil

1 tsp. ground cumin

1/4 C. cider vinegar

 

Heat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Place corn on hot pan and cook 3 to 5 minutes, until golden brown on all sides, turning frequently. Remove from heat and cool. When cool enough to handle, slice kernels from cob. Transfer kernels to a large bowl and add chicken, beans, cheese, olives, tomatoes, apple, jalapenos, and cilantro. Toss to combine. Heat oil in a large skillet over medium heat. Add cumin and cook 1 minute, or until fragrant. Remove from heat and whisk in vinegar. Add dressing to chicken mixture and toss to coat. Season to taste with salt and freshly ground black pepper.