What you need:
freezer containers or Foodsaver bags
Shuck your corn. Set the knife on the corn cutter to the depth you prefer. I prefer to have kernels in my creamed corn, so I set the knife to cut high. Then proceed to cut off you your corn. (This is time consuming but so worth it.) Making sure to get all the "milk" out of the ear by running the ear over the cutter another time or two AFTER the corn has been removed. Place corn in the large pot and pay attention to the color of the corn. At this point it is a pale yellow. Cook on a very low heat as it tends to burn easily. As soon as you see the color change to a brighter yellow you can remove it from heat and let it cool. Once cool place in freezer containers and freeze.
The cooking of the corn when you take it out of the freezer has as much to do with the flavor as the cutting does. Place a couple pats of butter into an iron skillet and melt. Place the FROZEN corn in the skillet. Simmer on medium and flipping it over every few minutes to scrap off the cooked corn. Continue this until corn has cooked, an corn is heated through. Add salt and pepper to taste. Eat and enjoy you labors.