Husk and clean cobs including ALL silk.
Use a large covered kettle. Fill it with water to a depth of about 2 inches from top of pan (depending on your pan) and bring to a boil. You'll need to add water occasionally to maintain this depth as you continue.
Place 3 or 4 ears in the boiling water. Cover the kettle.
After coming back to a boil - boil three minutes.
Remove immediately and place in a sink of ice water to cool. The water needs to be maintained as cold as possible, so add ice as needed.
Remove the corn from the sink after a couple minutes.
Lay on towels and pat dry to remove any excess water.
Cut the corn from the cob with a very sharp knife on cookie sheets sprayed with PAM. Cut off only 3/4 of the kernel.
Place filled cookie sheets in the freezer for 12-14 hours until frozen.
When frozen - break corn in chunks and place in freezer bags to place back in freezer.
When you are ready to use you will only need to take out of the bag what you want to use at that time.