Husk 8 fresh, fully developed ears of sweet corn, remove all silk, and rinse the ears under cool water.

Bring a large pot of water to a full boil. Carefully add the whole ears and blanch them for 4 minutes.

Immediately transfer the hot ears to a large bowl filled with ice and cold water. Cool them for about 4–5 minutes to stop the cooking.

Drain the ears thoroughly. Using a sharp knife, cut downward along each cob to remove the kernels, avoiding a deep cut into the cob, then lightly scrape the cob to collect the remaining sweet milk.

Pack the kernels into freezer bags or airtight freezer containers in meal-size portions. Leave about 1/2 inch of headspace in rigid containers, or press excess air from freezer bags before sealing.

Label every package with the date and freeze the corn in a flat layer so it freezes quickly. Once solid, the bags may be stacked or stored upright to save space.

When ready to serve, cook the corn directly from frozen by steaming, sautéing, or simmering until heated through. Finish with optional butter, salt, and pepper.