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| ...it's very dark inside the corn pot. |
Some people cover these cobs in water and boil the heck out of them. In my experience, very little water and very little time (as in, a few minutes) is required to cook fresh corn on the cob. You do need a large pot with a tightly-fitting lid so that the steam from the boiling water in the bottom of the pot reaches every single kernel. To test for doneness, use the end of a sharp knife to pierce a kernel. It should be easily piercable.
Add butter and salt.
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