Using an electic knife or a serrated knife remove the corn kernels from the cob (I use an electric knife for this, it takes less time).
Place the corn kernels in a large pot; add in water to cover the corn then add in 1 tablespoon salt (add in more water to cover the kernels if needed).
Bring to a full boil, the reduce heat and boil ONLY until the kernels turn a darker yellow (about 2 minutes, this will not take long).
Place in a large strainer and rinse under very cold water or plunge into a bowl of ice water.
Shaking the strainer strain out as much water as possible.
Mix in 1/2 cup sugar using a wooden spoon until combined with the niblets (this creates a sugar-pac and helps preserve the corn and keeps the corn crisp while freezing).
Spread the sugar-coated kernels onto a large 15 x 10-inch baking sheet then freeze until completely frozen.
Place in freezer bags or vacum pac.