My wife canned corn for years until we tasted this method -
4 teaspoons of salt
1 cup of sugar
4 cups of water = 1 quart
Mix salt and sugar with the water add corn and simmer 10 minutes.
Drain water from the corn and let cool in the fridge till corn reaches fridge temperature.
Pack corn in Ziplock freezer bags and freeze.
This tastes better than canning corn, lasts at least a year for us (gets eaten before next season for us) and is much less work than canning,