Remove the husks and silks.

Rinse clean.

Blanch the corn by bringing a large pot of water to a boil, then place several ears of corn into the pot and cook for about four minutes.

Immediately transfer the corn into a large bowl of ice water and let it cool.

Once the corn has cooled, pat it dry with a clean towel.

For freezing, place the corn or kernels into freezer-safe bags or airtight containers. Try to remove as much air as possible to prevent freezer burn.