Select fresh, tender corn and use it as soon as possible after picking or purchasing. Husk the ears, remove the silk, rinse them, and trim any damaged ends.

Bring 1 gallon of water to a full boil. If desired, add 1 teaspoon of salt, although salt is not required and may slightly toughen the corn.

Blanch whole ears for 7 minutes if small, 9 minutes if medium, or 11 minutes if large. Transfer them immediately to 1 gallon of ice water and cool for the same amount of time.

Drain the cooled ears thoroughly. Using a sharp knife, cut the kernels from the cob with downward strokes, and do not scrape the cob.

Measure the kernels into freezer bags or airtight containers, usually 2 to 4 cups per package. Press out as much air as possible, leaving a little headspace in rigid containers.

Label each package with the date and freeze it flat until solid. Once frozen, stack the bags to save space.