Keep your corn consumable during the coldest months of the year by preserving it. During the summer, when sweet corn tastes its best, ideally it should be eaten within hours of picking. After that period the sugar in the corn converts to starch and reduces the flavor of even the sweetest varieties. To lock this flavor in place for sweet summer corn, preserve the corn immediately after purchase or picking, and enjoy it throughout the year.
Bring a pot of water to a boil over medium high heat.
Pull the husks and silk off the corn cobs while waiting for the water to boil.
Add the corn to the pot and return to a boil over medium high heat.
Boil the corn for three minutes to blanch the corn. This partially cooks the corn and locks in the flavor.
Drain the corn through a colander and submerge the corn into the bowl of cold water to stop the cooking process.
Cut the corn kernels from the cob, 3/4 of the way down, if desired.
Fill a freezer bag with whole corn cobs or line the freezer container with the bag and fill with cut corn kernels.
Seal the bag and/or freezer container. Freeze the corn for up to 10 months in the coldest part of your freezer.