Start with husked corn. Our rough estimate is that one dozen average sized ears of corn will yield approximately 2 lbs. of whole kernal corn.
Fill a large stock pot about half full, and bring the water to a boil. Add corn to the water - don't over crowd them, they need to be able to move a bit. Bring the water back up to a boil and let it boil for 8 minutes.
Promptly remove the cobs from the boiling water, and put them in a sink of ice water (or a bowl if that works better for you.) This will rapidly cool them back down and stop the cooking process. This whole process is called blanching. Let your cobs cool in the ice water for at least 8 minutes.
Take the corn from the ice water, and let it dry a bit. This probably isn't the best way to dry it, but it's what worked for me in the limited amount of counter space I had.
Take a cob of corn, and cut the kernals off. I like to use a big knife, Rocky prefers to use a corn knife. I think my way is easier and wastes less corn, but if he wants to cut the corn, he's more than welcome to use his special knife.
I usually make about 5 cuts around the cob.
Now you have a nice pile of corn. At this point if you are using freezer bags (which I am not), you would transfer the loose corn to a freezer bag, get as much air out of it as possible, label and date it and pop it in the freezer. In order to get as much air as possible out, when I used freezer bags, I would leave a small opening in the zipper, stick a straw in and suck out as much air as I could, and then quickly zip it the rest of the way closed.
We however vaccuum seal our corn. This makes it so our corn will stay good for 2-3 years, rather than 8 months in a freezer bag. If you are vaccuum sealing, I take a cookie sheet, put a piece of parchment or freezer paper on it (I prefer freezer paper, as it is much sturdier than parchment and I can re use it.) Then I load it with corn. Actually, a nice thin layer would be better, as it will freeze more quickly, but I've got a lot of corn to move through, so my cookie sheet gets filled. Transfer your cookie sheet to a freezer, and let it freeze. Best just for a few hours, but mine is usually overnight (especially since it's so full!) This will firm up your corn, and freeze the juices in, so they don't get sucked up by the vaccuum sealer, and ruin the seal.
Take the corn from the freezer, and break apart the corn as much as you can quickly. It doesn't hurt to leave big chunks really - when you cook it later, they will come apart. I weigh one pound into each bag, and process it immediatly.
Put the bag in your vaccuum sealer, and let it go!
Voila! 1 one pound bag of whole kernal corn, ready to pop into your freezer! It is a good idea to check your bags once in a while, as there is a chance that a seal becomes compromised, and you get air back in the bag - in that case, you want to use that bag first.
