Start by shucking and cleaning the corn as if you were going to cook it right away, because you're going to have to blanch it ...

“To cook [corn], boil it for three minutes ... make cream corn to go over biscuits,” says Robertson. Buis likes to freeze young, tender corn before cooking it. He blanches it first.

You can freeze and save the stripped corn cobs ... Cook, stirring occasionally, until softened, 6 to 8 minutes. Add corn and cook until bright yellow in color, 2 to 3 minutes.