Things You'll Need:
- Large pot
- Sharp knife
- Large platter
- Freezer bags
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Step 1
Husk the fresh corn. Starting at the tassel end, pull sections of husk all the way down the ear. Clean all the silk off the corn and cut the stem off. Just like preparing corn-on-the-cob for a summer meal, the corn will taste better if it is completely cleaned and trimmed.
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Step 2
Stack the ears in a large pot, cover with water and bring to a rolling boil. Boil for five minutes.
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Step 3
Chill the corn in ice water. Fill a clean sink or other large vessel with ice water and soak the corn in it until it's cool enough to handle. You need to cool the corn quickly to stop the cooking process and to ensure the kernels will not wrinkle. Cooling the corn also makes the next step a little easier.
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Step 4
Cut the corn off the cob. Hold the narrow end of an ear of corn, placing the wider end on a large platter. With a sharp knife, cut a strip of kernels off the cob by moving the knife toward the platter. Turn the cob, and repeat until all of the corn is off the cob.
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Step 5
Spoon into freezer bags. Use a large spoon to fill a freezer bag with corn, counting the number of scoops it takes to fill the bag. Put the same number of scoops in each bag.
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Step 6
Seal bags flat. When closing each bag, lay it flat on your work surface and slowly, from the bottom to the opening, flatten the bag. This will force out most of the air and save space in the freezer.
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Step 7
Put the bags of corn in the freezer. Spread the bags out on the freezer shelf in a single layer so that they will freeze faster. Once the corn is frozen, stack the bags to better utilize the space in the freezer.
