Freezing Fresh Corn
The frozen corn that you buy in the grocery store cannot compare to corn that is frozen fresh off the cob.
Begin by husking and removing all silk from the corn. My father will not eat any corn that I have husked because I am not as meticulous as he is when it comes to removing corn silk (as you can see by the picture above - a few strands of corn silk remain - sorry dad!)
Blanch the corn in boiling water for 6 to 8 minutes and then remove or drain immediately (Blanching stops the enzyme process and keeps the produce fresh and crisp). Cool the corn to room temperature (I cool my blanched vegetables by placing them in a small pyrex dish and then placing that small dish in a larger pyrex dish that has been filled with ice & cold water. Then I fill a ziploc baggie with ice and place that bag on top of the cobs. You can cool the corn in cold water but that can wash some of the flavor away).
Now cut the corn off the cob as seen in the picture below-right (Be careful - hold the cob securely so it doesn't move around).
Now fill your baggies - I never put more than 3 cups of corn in 1 bag. I use a vacuum packer but using ziploc baggies is also an option. If you are using a "food saver" or vacuum packer then you must freeze the corn in the bag before actually sealing with the vacuum packer (otherwise liquid will be sucked into the machine and the bag won't seal properly). I temporarily close the bag with a chip clip.
Freeze before vacuum packing! - If you seal before freezing then you will have corn juice all over the counter and inside your vacuum packing machine (and the bag will not seal properly). Place the bag in the freezer for no less than 8 hours.
Then seal each bag according to the manufacturer's instructions. Label and then it will be ready for winter usage.
I use my frozen corn as a dinner side, in chilis, corn chowder or in other soups like minestrone - delicious! Fresh frozen makes a difference.