Grill corn in husk until just tender, about 20 minutes. Remove husk and continue to grill, turning often, until brown in spots, about 7 minutes. Cut corn from cob and place in a large bowl. Add the tomato, black beans, onion, cilantro, lime juice, jalapeño, cumin, and stir to blend. Refrigerate for 1-2 hours prior to serving.
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