Step 1

Peel the corn on the cob and remove the silks.

Step 2

Fill a large stockpot about half full of water. Bring the water to a boil over medium heat.

Step 3

Add the peeled corn on the cob. Cook for 3-4 minutes, turning the corn occasionally.

Step 4

While the corn is cooking, prepare an ice bath in a 9x13 pan.

Step 5

Use tongs to transfer the hot corn from the pot to the ice bath. Cool for 4-5 minutes.

Step 6

Pat the corn dry and place in a pan or on a baking sheet. Put them in the freezer for a couple of hours to freeze.

Step 7

Remove the corn on the cob from the freezer and wrap it tightly in plastic wrap. Place in a ziptop freezer bag and return to the freezer.

Step 8

Stovetop: Place the frozen corn in a large stockpot. Add enough water to cover the corn. Bring the water to a boil over high heat. Then, reduce the heat to medium, cover and cook the corn for 6-8 minutes, until heated through.

Step 9

Microwave: Place 1-2 ears of frozen corn in a 2-quart microwave-safe dish. Add 1/4 cup of water. Cover and microwave on high for 7-9 minutes until heated through, turning halfway through cooking.