Eat what you like and freeze the rest

Before August has faded away I will add a garden update for two catbirds, or just to log that we're still doin' it, despite the odds.  On the weekend I made some tomato sauce and froze some corn.  The corn has been magnificent--especially the SUGAR PEARL variety.   
Here's my technique:

1. Pick corn.
2. Shuck corn.  Deposit husks immediately into compost.
3. Wash corn and use the little brush that's made for the strings.  They really work!
4. Having a good work space is important, although it can be small.  Having a clean work space is important too.  For me this means sweeping the floor and eliminating whatever the contamination of the hour is.
5. Here's my set up: a banking sheet with a small cutting board to slice the corn off the cob.
6. Dump the corn in a bowl as needed.  
7. Freeze in bags, preferably heavy-duty ziploc gallon-sized freezer bags.  Skimping on the plastic can age the corn faster.  Don't forget to label the bags first with date and variety of contents.
8. Give the cobs to the chickens or the worms.  They'll love you forever.
9. When it's time to cook, just put whatever amount of corn you want in boiling water enough to heat.  Welcome August all winter long.  

I did an experiment with spreading the corn on a cookie sheet to flash freeze it separately before putting in the bag, but it didn't seem worth the trouble.  If the corn is sticking together, just chisel or gently break off the piece you want from the bag.