First, you'll want to husk and clean your corn. For corn on the cob, cut the ears into the length you want. We often just cut our corn ears in half for a perfect serving size.

(Optional) If you want to freeze whole kernels, you can cut them off of the ears before or after the blanching process. However, I find that cutting them before is a lot easier and the kernels stay intact much better than when cut off the ear after blanching. This is also a good time to clean any mold, rot, or bug spots off the ears. I don't like to blanch imperfect corn (because anything that goes into the water will go into the kernels you eat later!). So, I cut the good kernels from the cob and blanch them loose.

Boil a large pot of water and place the corn cobs or kernels in the boiling water. Allow the water to come back to a rolling boil and set a timer for 4 minutes. Remove the corn and place it into a large bowl of ice water for 30-60 seconds to stop the cooking process.

(Optional) Remove your corn from the ice bath and place on a towel lined tray/plate. This reduces the chance of ice build-up.

Place your corn on a single layer on a parchment lined baking tray and freeze flat.

Once your corn is completely frozen, you can break it up as needed and place in freezer-safe bags. Label with the date, and store for up to 12 months.