To blanch the corn, use a large pot about 12 to 15 quarts and use one gallon of water for each 2 to 3 ears. Bring the water to a rolling boil, plink the corn in the water, cover the pot, and begin timing immediately. Small ears (between 1-1/4 and 1-1/2 inches in diameter) should be blanched for 8 minutes and cooled in ice water for 16 minutes. Medium to large ears should be blanched for 11 minutes and cooled in ice water for 22 minutes. If you don't blanch the corn long enough, you are likely to have off-flavors when you get around to eating it.
You can use the same blanching water two or three times. Replace water that has boiled off, and change the water if it becomes cloudy. Once cool, drain the corn thoroughly; extra water will form ice crystals in the frozen corn, causing damage to the kernels.
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