Pour in 3 quarts of water into the pot. Place on heat and warm the water. Bring the water to boil. While the water is getting warm, you have to clean the cobs. Pull off the silk sucks out from the cobs, leaving them all clean and clear.
Put the corn cobs into the boiling water. The water and pot should be enough to cover the corn fully so that all parts are blanched. As soon as you put in the corns, time for five minutes. When the time is over, withdraw the cobs from the boiling water with tongs.
While the corn is boiling, prepare a tub of ice cold water. As soon as you take out the corns, immerse them into this cold water immediately. This process helps in preventing the corn from being overcooked with the blanching.
Place a corn cob on the cutting board. Use a sharp knife to take off the corn in a slicing movement. Initially the corn will not come out separate. They will be attached to the kernels. Do this with all the corn.
Ready re-sealable bags that you can store in the freezer. Put the corns in them and seal. Place in the freezer and use whenever needed. However, do not refreeze once thawed corn.