Shuck the corn and remove all silk
Bring a large pot of water to a boil
Prepare a bowl of ice water
Blanch the corn for 4 to 6 minutes
Transfer the corn immediately to the ice water
Cool the corn completely
Drain the corn well
Cut the kernels off the cob with a sharp knife
Portion the kernels into freezer bags or airtight containers
Remove as much air as possible from the bags
Label each bag or container with the date
Freeze the corn flat for faster storage
Store in the freezer for up to 10 to 12 months