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Remove the husks from the corn. Peel back each layer until you have revealed the cob, and use a vegetable brush to remove as much of the corn silk as possible. Cut off any excess stems on the ends of the cobs.
Place the corn cobs into a large pot of boiling water. Boil small ears, 4 to 6 inches long, for 7 minutes; medium ears, 6 to 8 inches long, for 9 minutes; and large ears, over 8 inches long, for 11 minutes. Start counting once the water returns to a boil after you have added the corn cobs.
Place the boiled cobs into a large bowl of ice water to stop the cooking process and prevent the corn from becoming overdone. Cool the cobs for the same amount of time you blanched them. Drain them thoroughly.
Use a sharp knife to cut the kernels off the cob. Cut the kernels to about two thirds of their depth -- you don’t want to scrape the cob with your knife.
Place the kernels in plastic containers. Leave about 1 inch of head space. You can also store the kernels in flexible containers such as plastic storage bags. Squeeze out as much air from the bags as possible to prevent freezer burn. Seal the containers, and label them with the date. Place them in the freezer.