Step 1: Shuck the corn first — that is, remove the green and white husk surrounding the corn on the cob, as well as any strands of corn hair.

Step 2: Add the corn to a pot of salted boiling water in order to blanch the corn. Cook the corn for two to three minutes, then remove with a set of tongs. Submerge in a bowl of ice water.

Step 3: Remove from the water bath, and let the corn drain and cool. Dry well with paper towels to maintain the corn's texture as it freezes, then wrap each cob in plastic wrap to avoid freezer burn and place in a plastic freezer bag, removing as much air as possible before sealing. Freeze the whole cob for later use.

Alternatively, you can remove the kernels from the cob once they have cooked and cooled, then freeze the corn kernels in a freezer-safe bag.

Step 1: In this method, remove the corn from the cob. It's helpful to hold the corn upright, place it in a bowl, and then cut in a downward motion into the bowl with your kitchen knife. This way, the bowl will catch the kernels as they fall off of the cob.

Step 2: Then, blanch the corn kernels in salted water for about two minutes. Remove the corn kernels with a spider strainer or strain them in a colander in the sink.

Step 3: Pat the corn dry, let it cool, then freeze it in a plastic freezer bag as above.

Step 1: To freeze fresh corn kernels without blanching them first, cut the corn off of the corn cob and add the kernels to a plastic freezer bag or freezer-safe silicone bag, removing as much as possible from the bag before storing.

Step 2: Place in the freezer.