Remove the husks and silks from 6 medium ears of sweet corn, then rinse the ears under cool water.

Bring 4 quarts of water to a full boil in a large stockpot. Add the whole ears and blanch for 4 minutes.

Use tongs to transfer the hot corn immediately to a large bowl or sink filled with 1 gallon of ice water. Cool for 4–5 minutes, adding up to 4 cups more ice if needed.

Drain the ears thoroughly so excess water does not become ice inside the package.

Cut the kernels from each cob with a sharp knife, cutting close to but not into the cob. For a less milky texture, cut about two-thirds of the way through the kernels, then lightly scrape the cob to remove the remaining corn and milk.

Measure the corn into freezer bags or airtight freezer containers. Leave about 1/2 inch of headspace in rigid containers, or press out as much air as possible from freezer bags.

Label each package with the date and freeze at 0°F (-18°C) or below.