• Combine water, sugar, and salt in a medium saucepan. Heat, stirring frequently until the sugar and salt are dissolved.
• Scoop 2 cups of corn into a freezer bag (this is about the same amount as 1 14-ounce can of corn).
• Add approximately 1/2 cup of the sugar-salt brine to the freezer bag.
• Seal freezer bag and label.
• Repeat until all the corn is in bags with brine.
• Freeze bags.

To use frozen corn:

• Thaw in the refrigerator overnight.
• Use as you would use canned corn (drain if the recipe calls for it) or frozen corn (drain before using).