Remove husks from 6 ears of corn. Scrub with a soft brush to remove silks; rinse. In a large kettle, add corn to enough boiling water to cover. Cover and cook for 10 minutes or until corn is tender. Drain off water. Immediately plunge corn into a sink or large container of ice water. Let stand about 10 minutes or until corn is cool.
Drain corn. Cut kernels from cobs at 3/4-inch depth of kernels; do not scrape. Place about 2 cups kernels in plastic freezer container leaving 1/2-inch headspace or in freezer bags. Cover or seal bag, label, and freeze. Repeat for remaining ears of corn. Makes 3 - 2-cup portions.
To serve, thaw corn in refrigerator overnight. In a small saucepan, melt 1 tablespoon butter for each batch. Stir in corn, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Cook for about 8 minutes or until corn is heated through, stirring occasionally.