Shuck the corn by pulling the husks down and breaking them off at the base of the cob. Run the corn under cool water and use a vegetable brush to gently scrub away as much of the silk as you can.
Place the husked corn into a large pot filled with boiling water and boil for four to six minutes.
Remove the corn from the boiling water and and immediately place into a large bowl filled with ice water. Leave the corn in the water to cool for four to six minutes.
Pour the corn into a large colander and let it drain well.
Hold the stem of the corn and stand it in a large bowl. Then run a sharp knife down the sides of the corn to cut the kernels off the cob at two-thirds their depth.
Spoon the corn into zip-lock freezer bags and remove as much air as possible before sealing. Use a permanent marker to write the date on the bag.
Place the bags of corn in your freezer.
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