• fresh corn on the cob - any quantity.  I figure 1.5 ears per serving.
• 1 Large pot of boiling water
• Plenty of ice - about 1 tray per ear.
• Vacuum food sealer or "ziploc" type freezer bags (the freezer bag version is heavier and protects better against freezer burn.
• 2 large bowls, one filled with cold water and ice.
• 1 sharp knife
• 1 Large spoon

1. Get the largest pot you have (I use my canner) filled ¾ full with hot water, put it on your largest burner (or straddle two burners) and get it heating to a full rolling boil..

   Next, get a LARGE bowl filled with ice and cold water. You may need to buy a bag or two of ice if you are planning to do more than a dozen ears of corn.

   
2. Husk the corn and pick off as much of the silk as you can. A soft vegetable brush is the fastest and easiest way to get the remaining silk off - just don't be too rough with it.

3. Corn requires a brief heat treatment, called blanching, in boiling water or steam, to destroy the enzymes before freezing. Begin counting the blanching time as soon as you place the corn in the boiling water, noting that the water ought to return to a boil in a minute or less. If it takes several minutes or more to return to a boil, you are using too small a pot or adding too much corn. Cover the kettle and boil at a high temperature for 4-6 minutes. You may use the same blanching water several times (up to 5). Be sure to add more hot water from the tap from time to time to keep the water level at the required height.

4. Cool corn immediately in ice water. Drain the corn thoroughly.

   After vegetables are blanched, cool them quickly to prevent overcooking. Plunge the corn into a large quantity of ice-cold water (I keep adding more ice to it). A good rule of thumb: Cool for the same amount of time as the blanch step. For instance, if you blanch sweet corn for 7 minutes, then cool in ice water for 7 minutes. Drain thoroughly. 

5. Cut kernels off cob. 

   Whole Kernel Corn - Cut kernels from cob about 2/3 the depth of the kernels. I hold the ear by the small end, and slide the knife down the ear. see the next photo.

   Cream Style Corn - Cut kernel tips about 1/2 deep and scrape the cobs with the back of a knife to remove the juice and the heart of the kernel. 

   Another way to prepare cream style corn for freezing is to cut and scrape the corn from the cob without blanching. Place the cut corn in a double boiler, and heat with constant stirring for about 10 minutes or until it thickens; allow to cool by placing the pan in ice water. 

6. Bag the corn. You can use a food saver to make sure that all the air is out of your bags. If you don't have a food saver handy then grab some freezer ziploc bags and remove as much air as possible.

7. Label and date bags. Toss in Freezer

Thanks pickyourown.org