Remove the husks and silk from the corn cobs. Cut off any brown or mushy spots.

Bring a large pot of water to a boil.

Use tongs to place the corn cobs in the boiling water. Set a timer for six minutes. You do not need to wait for the water to return to a boil before starting the timer.

Meanwhile, prepare a large bowl of ice water.

Once the corn has been in the boiling water for six minutes, use tongs to transfer it to the ice water.

Leave the corn in ice water for about five minutes or until cooled.

Cut the corn kernels from the cob by placing each ear of corn vertically on a cutting board or baking tray, then cutting from top to bottom with a serrated knife or electric carving knife. Aim to cut off 2/3 of the corn kernel so you don't have pieces of cob stuck to the corn kernels.

Using a food scale or measuring cup, place one pound or 3 cups of corn in each freezer bag. Four medium/large ears of corn will yield one pound of kernels.

Press the air from the bags, seal them tightly, and place in the freezer.

Expiration: Blanched frozen corn will stay fresh for up to ten months.