Right now corn is super cheap and plentiful in Oregon. It is not difficult to find it for 5 for $1 at local farms or farmstands. This is when I freeze corn. Otherwise, it is just not really worth it.
I freeze a lot of vegetables and for me to do it, it has to be at least cost effective. I love fresh peas that I freeze and shuck myself, but shelling peas are pricey and it is hard to spend $6 a quart when you can buy frozen peas for so much cheaper.
Corn is the opposite of that. It costs almost the same as store bought, and it makes me happy to know that I am supporting local farmers and not eating corn shipped from far away. All that aside, everyone has to admit that corn on the cob is fabulous when its in season. Well, imagine if you could capture that taste all year long! You can! Freeze your own corn and you can enjoy that sweetness all year long.
Bring a large pot of water to a boil. Place corn on the cob in the pot for 3 minutes. While the corn is boiling, prepare an ice water bath in a bowl or the sink. If you are working on a large batch of corn, the sink filled with large amounts of ice and water, can be very effective.
When the timer goes off, immediately remove the corn and place in the ice water bath for at least 3 minutes to cool. The corn should be cold so as to stop cooking. Hold corn upright and cut the kernels from the corn in four to five slices from top to bottom.