Freezing is one of the best ways to preserve corn's taste and texture.
The simplest method of freezing corn on the cob is to put it husks and all straight into the freezer. The husks even prevent the kernels from getting freezer burn.
However, the best method is to shuck and blanch it first.
Blanching kills enzymes and helps the corn maintain it's sweetness, firm texture and vitamins.
Blanching times are 7 minutes for small ears, 9 minutes for medium ears and 11 minutes for large ears of corn.
Cool your corn for the same amount of time you blanched it for to prevent over cooking. Then place in freezer bags, label, date and add to your freezer inventory sheet.