According to the Penn State Extension Service publication I have:

"Corn-on-the-cob should be blanched before freezing to stop the enzyme action which will continue to mature the corn over long storage. Blanching times are longer than cooking time for eating corn on the cob because you must heat through to the center of the cob. Failure to do this will result in a "cobby" taste next winter. Also, thaw frozen ears in the refrigerator before cooking later.

Husk, desilk and sort ears of corn. Use ears with thin sweet milk, slightly under-mature for best results. Sort for size. Blanch small ears of less than 1-1/4 inches in diameter for 7 minutes; medium ears up to 1-1/2 inches for 9 minutes and large ears over 1-1/2 inches for 11 minutes. Drain, cool in water, drain. Wrap. Seal and freeze."I've never done cobs before, but I've done whole kernal corn for years and I've always blanched that too. Let me know if you need any info for that.