I always freeze a couple of dozen ears just so we can have something "different" in the winter. Just cut both ends off the unshucked corn, place it in ziplock bags, pressing out as much air as possible. If you have a vacuum sealer, that is the best. When I get ready to cook, I place the corn in a pot of rolling boiling water. Cook for about 12 minutes. It is SO good. The silks and leaves fall right off the corn into the water.