• Remove the husks from the corn. Inspect the cobs and pull off any remaining silks. Use a knife to cut off any bruised or shriveled areas.

Corn off the cob with blanching (my preferred method!)

• Bring a large pot of water to a boil. Drop the prepared corn cobs into the water and cook until bright yellow, about 3 to 4 minutes.
• Use tongs to remove promptly and transfer to a large bowl filled with ice water. Let them cool for about 4 minutes. Drain and pat dry.
• Slice the kernels off the cobs, using a serrated knife for best results. Consider slicing the corn in a bowl to prevent the kernels from going all over the place.
• Transfer the blanched kernels to a freezer bag. Seal tightly and remove as much air as possible.
• Label and store in the freezer. Use within 8 to 12 months. Add directly from frozen to hot dishes. Thaw before using in salsas or salads.

Corn off the cob without blanching

• After removing the husks, simply slice the kernels off the cob.
• Transfer to bags. Seal tightly and remove as much air as possible.
• Label and store in the freezer. Use within 3 to 6 months. Add directly from frozen to hot dishes.

Corn on the cob with blanching

• Bring a large pot of water to a boil. Drop the prepared corn cobs into the water and cook 7 minutes for small ears, 9 minutes for medium ears, and 11 minutes for large ears.
• Use tongs to remove promptly and transfer to a large bowl filled with ice water. Let them cool for about 5 minutes. Drain and pat dry.
• Transfer to a freezer bag. Seal tightly and remove as much air as possible.
• Label and store in the freezer. Use within 8 to 12 months. Cook from frozen in boiling water for 3 to 5 minutes.

Corn on the cob without blanching

• After removing the husks, transfer to a freezer bag. Seal tightly and remove as much air as possible.
• Label and store in the freezer. Use within 3 to 6 months. Cook from frozen in boiling water for 3 to 5 minutes.

Corn in the husks

• Do not remove the husks. Wrap each ear tightly in a couple layers of plastic wrap.
• Transfer to a freezer bag. Seal tightly and remove as much air as possible.
• Let thaw before cooking, either in the fridge overnight or in a bowl of cool water on the counter (keep in plastic wrap/bag while thawing).
• Remove husks once thawed and cook as desired, such as in boiling water for 3 to 5 minutes.