Husk the 6 ears of sweet corn and remove all silks.

Bring 1 gallon of water to a rolling boil in a large pot.

Carefully submerge the ears of corn in the boiling water for 4 minutes to blanch.

Transfer immediately to a large bowl filled with the 4 cups of ice and cold water. Let sit for 4 minutes to halt the cooking process.

Remove the ears from the water and pat completely dry with a clean kitchen towel.

Stand each ear upright on a cutting board and cut the kernels off the cob using a sharp knife.

Spread the kernels in a single layer on a parchment-lined baking sheet and place in the freezer for 1 hour to flash freeze.

Transfer the frozen kernels into airtight zip-top bags or vacuum-sealed bags, squeezing out as much air as possible, and store for up to 12 months.