Select fresh corn on the cob ideally as soon as possible after harvesting.

Remove the husks and silk from the cobs.

Bring a large stockpot of water to a boil. Then using tongs place 3 to 5 cobs into the boiling water. Cook for 5 to 6 minutes, start timing from when the cobs first go into the pot.

Remove the cobs and place them into ice water to cool, add more ice to the water as it warms up. Continue until you have blanched all of your corn.

Cut the corn off the cob and measure into portions and place into a freezer bag. Remove as much air as possible or vacuum seal, label, and date the bags of corn.

Place the bags into your freezer in a single layer and leave until frozen, about 24 hours. Then stack the bags in your freezer to save space.