Corn should be blanched first as John notes. Use a large quantity of water and get it boiling. Shuck the corn, silk it, then blanch a few ears at a time in the water. Cover the pot when you put the corn in so that it returns to a boil quickly. Start your timer when the corn goes in the water. I blanch supersweet corn 3 minutes, sweet for 4.5. Remove the corn from the pot and plunge immediately into a bowl of ice water to chill quickly and stop the cooking. Let chill 4-5 min. (You can put more corn in the boiling water while the first batch is chilling.) Cut the kernels off the cob, bag and freeze. Cobs take up lots of freezer space, kernels don't, but if you really want to keep the corn intact, fine. Dry it well after removing it from the water and either wrap each ear tightly in plastic before stacking them in freezer Ziplocs, or FoodSaver them without wrapping in plastic first. (To FoodSaver effectively, put the ears in a regular Ziploc, the ears unwrapped, then freeze. When the ears have frozen remove them and place in a FoodSaver bag and vac, seal and stick in the freezer.) You can boil-in-bag if you FoodSaver--just long enough to heat through.