Choose your corn.

Make sure that the corn you are buying is good corn.

Your corn should be firm and fresh, and when pricked with your fingernail, a bit of juice should come out.

Prepare your corn.

Shuck (that's a proper word, right?) your corn, and remove as much of the silk as you can.

Using a soft food brush (think fingernail brush) can help.

If you have a compost, compost the leaves and silk.

Cut off any corn that is damaged or dry, leaving only healthy firm kernels on the cob.

Blanch your corn.

If vegetables are not blanched, or blanching is not long enough, the enzymes continue to be active during frozen storage causing off-colors, off-flavors and toughening.

Place your corn in a large stock pot of boiling water for 4-6 minutes.

Then remove and immediately plunge corn into ice water to stop the cooking process.

Cut your corn.

Using an angel food cake pan and a sharp knife, set your cob in the middle of the cake pan and slice off as much of the kernel as you can, all the way around the cob.

It will come off in "sheets", but once crumbled with your hands, it will be in individual kernels.

Freeze your corn.

There are two ways to do this.

One way is to just throw your corn into a ZipLock baggie or Tupperware container and freeze.

This is great if you know you are going to use the corn in particular sized servings for side dishes or soups.

When you thaw this corn, it will thaw in one large mass.

The other way to freeze it is to lay your corn out onto cookie sheets in a single layer.

This will allow each kernel to freeze independent of the other, and it will be more like frozen corn you find in the store.

Once frozen, store in container of freezer bag.

Label your corn.