Shuck the corn if needed, and cut the kernals from the cob. Put the kernals in a pot large enough to hold the corn.
Add water to JUST cover the kernals. Bring to a boil over high heat. As soon as the pot is beginning to boil, remove from the heat.
Stir the corn off the heat for a minute or so to help it cool down a bit. Using a slotted spoon fill quart freezer bags with the blanched corn. Carefully squeeze air out of the bags and seal them. Lay the bags flat and let them cool a bit more. Freeze flat.
