Blanch the corn: Use tongs to add the corn cobs two to four at a time, depending on what your pot will hold. Boil for 4 minutes.

Shock the corn: Remove the corn from the boiling water and place in the ice bath. Repeat blanching and shocking the remaining cobs.

Cut the kernels from the cob: Remove the corn cobs from the ice bath. Cut the corn kernels from the cob by slicing from the top to the bottom of the corn cob, cutting between the kernels and the cob.

Freeze the corn: Transfer the corn kernels into zip-top freezer bags, remove as much air as possible, seal, and label. Freeze the bags flat. Corn kernels can be stored in the freezer for up to six months.

How to thaw: Put the whole bag in the fridge overnight so it’s ready to use the next day, or, if you’re short on time, place the frozen corn in a saucepan with a few tablespoons of water, cover, and heat on medium-high until the kernels break apart. Then use them as you would for any recipe, but keep in mind that frozen, pre-cooked corn may retain extra moisture.

Method 2: How to freeze corn kernels (unblanched)

How to freeze: First, remove kernels from the cob. Once the kernels have been liberated from the cob, you can pop them in a freezer bag, label and date them, and store them in the freezer for up to 12 months.

How to thaw: Place the whole bag of corn in the fridge overnight, or run the bag of corn under running water if you’re short on time.

Method 3: How to freeze whole cobs of corn

How to freeze: Simply shuck, blanch for about 4 minutes, and shock the cobs in an ice bath before drying and freezing, removing as much air from the freezer bag as possible before popping them in the freezer.

How to thaw: Bring a pot of salted water to a boil, and boil the cobs for 2 to 3 minutes, just enough to cook the kernels without getting them waterlogged.

(Stephanie Ganz is a contributor to TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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