Here's what you will need.
10 lb bag of ice
lint free towel
freezer paper (or wax)
Gonna place how we do fresh sweet summer corn here in the moo cow town, to put up for winter:
Take fresh cut corn and shuck. Make sure you wash, then take dry towel and twist along the cob (this will help get rid of embedded silk). Get large pots of boiling water ready and lay you out a large towel next to sink on counter. You will need a bag of ice preferably and clean sink. Add cold water to sink and add ice. That water MUST stay cold. Drop as many ears of fresh corn that fits in your pot, boil for about one minute, then immediately remove with tongs and place in ice cold water in sink. This stops cooking process. Basically you are using a par boil method for freezing. When cool, remove corn and lay out on towel to dry good. You can't freeze it when wet, so you want to dry. With as much corn as we have, we stack in pyramids and let air dry all while rotating out ice water, boiling etc. Once dried, you can choose to cut off cob or keep on cob. I know some people say you can't freeze summer corn on cob well but you can and it tastes just as fresh when we picked it. I use an upside down bundt pan inside a large bowl to catch kernels once cut. Once cut, scoop what you want for family serving size and place in good freezer bags. Make sure air is out and seal. If on cob, you will want to wrap individual cobs in wax paper, then roll in saran wrap and tighten. Put those cobs in freezer bag. Pop all into freezer. I also do smaller sandwich bags or snack size for soups or chili, then place those smaller bags into large freezer bag. this way I have corn for anything. Make sure corn is good and fresh, none of that tough crap. When you pull hull back and gently press your finger into a kernel and it pops easily! Thats GOOOOOOD corn!! Now when you are ready to cook it, on cob you get pot and put cold water in it. Drop your frozen corn on cob, when that water comes to a rolling boil. Your corn is cooked perfectly! Same thing for cut off corn. I add butter and salt (always salt corn last as it will make your corn toughen up) and once hot, its done. ~ Kat