Shuck the corn and remove all silk
Bring a large pot of water to a boil
Blanch the ears of corn for 4 minutes
Transfer the corn immediately to an ice bath
Let the corn cool completely
Drain the corn well
Cut the kernels off the cob with a sharp knife
Portion the kernels into freezer-safe bags or containers
Remove as much air as possible from the bags
Label each bag or container with the date
Freeze the corn flat for quicker storage
Use within 8 to 12 months