vPreparation – Select tender, fresh corn. Husk and trim the ears, remove silks and wash.
Use freezer grade resealable bags or vacuum seal products!
Corn-on-the-cob –Blanch small ears (1¼ inches or less in diameter) 7 minutes, medium ears (1¼ to 1½ inches in diameter) 9 minutes and large ears (over 1½ inches in diameter) 11 minutes. Immediately plunge in cold water to cool quickly and completely to prevent a "cobby" taste. Drain and package. Wrap ears individually in plastic wrap, place in resealable bags or vacuum bags, seal and freeze.
Whole Kernel Corn – Water blanch cobs for 4 minutes. Immediately plunge in cold water to cool quickly and completely, drain and cut from cob. Cut kernels from cob about 2/3 the depth of the kernels. Prep baking sheets by lining them with wax or parchment paper and place kernels in a single layer on baking sheet. Place in freezer till completely frozen. Remove from baking sheets and place in resealable or vacuum bags.
"So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.