Select fresh corn with tender kernels
Remove husks and silk
Rinse and pat dry
Bring a large pot of water to a boil
Blanch: boil ears 4 minutes
Immediately cool in ice water 4 minutes
Drain thoroughly
Cut kernels off (optional) or freeze whole ears
For whole ears: wrap each ear tightly in plastic wrap or freezer film, then place in freezer bags or containers
For kernels: spread kernels on a baking sheet in a single layer and freeze 1–2 hours
Transfer frozen kernels to freezer bags or containers, removing as much air as possible
Label with date and amount
Freeze
Storage time: use within 8–12 months for best quality
Thawing/cooking: cook directly from frozen or thaw in the refrigerator before use