Shuck and clean your corn. I prefer to shuck the corn outside and clean off as much of the silk as possible while I am outdoors. My Jersey cows enjoy eating the shucks that I toss to them.
2. Bring to a rolling boil a large pot of water. Place your cleaned ears of corn in the boiling water for three minutes. You can simply drop your corn down into the water and remove with tongs when three minutes has elapsed or you can place the corn in a basket strainer and submerge it in the water. If you use a basket, make sure that the corn is packed loosely so that it can be equally steamed. When you remove the corn from the hot water, chill it immediately. It is suggested that an ice bath is the best method to cool the hot corn. Because I process such large batches, I simply run cold water over the corn to cool it off. This is an important step. If you don't cool the corn, it will continue to cook from the heat and you won't have a nice, crisp texture when you pull it from the freezer. It will end up overcooked, have less taste and not be as crunchy.
3. The next step is to cut the corn off the cob. I don't care how you do it, this step is messy. You will have to find your own method and rhythm for cutting the corn off the cob but what I do is put the smaller end of the corn down inside a large, stainless bowl. I start at the end closest to me and slice downward between the kernels and the cob.