Husk the ears and remove all silk. For corn on the cob, trim the ends. For kernels, you will cut them off after blanching.
Corn on the cob: Blanch ears in boiling water for 7 minutes (small ears) to 11 minutes (large ears). Cool in ice water for the same duration. Drain well, wrap each ear tightly in plastic wrap, then place in freezer bags.
Corn kernels: Blanch ears for 4 minutes, cool in ice water for 4 minutes, then cut the kernels off the cob using a sharp knife. Stand the ear upright in a large bowl and slice downward. Flash freeze kernels on sheet pans, then bag.
For cream-style corn: after cutting kernels, scrape the cob with the back of the knife to extract the milky liquid. Mix with the kernels and freeze in rigid containers.
8 to 12 months.
Kernels: cook from frozen (add to soups, sautés, or boil for 2 to 3 minutes). Cobs: boil from frozen for 5 to 6 minutes, or partially thaw and grill.