Cut the corn off of the cobs, being careful not to get any cob in with the corn. There are many different ways to do this, we just used a carving knife.

Put the corn into a stock pot and add the water, salt and sugar.

Bring to a boil and then simmer for 10 minutes.

Allow to cool, and then fill containers, bags or jars for the freezer.

We got a little more than 8 pints from 2 dozen ears.