One ear of corn yields about 1/2 cup of corn. Raw corn can be cut straight from the ear. If the corn is intended to be frozen, however, it is recommended that corn is submerged in a pot of boiling water for four minutes and then placed in an ice bath before being cut off the ear.
A brush is more efficient than hands for removing remaining silk strands after the corn has been shucked. Another tip for cutting corn from an ear is to cut one end in order to create a flat surface and place the ear flat side down when cutting. This reduces the risk of injury as the result of an ear that slips while it is being cut. The corn kernels should be cut at about 2/3 their depth for optimum taste and texture. Fresh corn cut from the cob cooks very quickly. It only takes two cups of fresh kernels four minutes to cook when they are submerged in boiling water. When freezing corn, it should be stored in airtight containers. If storage bags are used, the excess air should be squeezed from them. Properly stored fresh corn from the ear stays good in the freezer for up to 10 months.