re: Freezing Corn on the Cob

It is always recommended to blanch your corn before freezing. Blanching retards the enzymes that cause deterioration and spoilage in foods.
The "cobby" taste often comes from the blanched corn not being chilled long enough in ice water after the boiling.

Some of the new extra sweet corns have tender cobs. The man that owns the local produce farm told me this. In order to grow a sweet tender corn, the cob is also more tender.

You can freeze it in the husks, but it will not keep as long as it won't destroy any of the enzymes.