Shuck the corn.

Add the corn to a pot of salted boiling water in order to blanch the corn. Cook the corn for two to three minutes, then remove with a set of tongs.

Submerge in a bowl of ice water.

Remove from the water bath, and let the corn drain and cool. Dry well with paper towels, then wrap each cob in plastic wrap or parchment paper and place in a freezer-safe bag, removing as much air as possible before sealing. Freeze the whole cob for later use.

Slice the corn off the cob using a sharp knife over a bowl.

Blanch the corn kernels in boiling salted water for about two minutes. Remove the corn kernels with a strainer and drain.

Pat the corn dry, let it cool, then freeze it in a freezer bag.

Cut the corn off of the corn cob and add the kernels to a freezer bag, removing as much air as possible from the bag before storing.

Place in the freezer with a label and date for future use. Unblanched frozen corn kernels will last for up to 12 months.