Start by selecting fresh, sweet corn from the market.

Shuck the corn, removing all husks and silk.

Fill a large pot with water and bring it to a boil.

Blanch the corn in boiling water for 4-6 minutes.

Remove the corn and immediately place it in an ice bath to stop the cooking process.

Once cooled, drain the corn and pat dry.

Wrap each ear of corn tightly in plastic wrap or aluminum foil.

Place the wrapped corn in a freezer bag and remove as much air as possible.

Label the bag with the date and place it in the freezer.