the reason for blanching a vegetable before freezing is to neutralize the enzymes that cause it to decay. Even in a freezer, it will decay slowly. Blanching does not work on corn on the cob, because the blanching does not get into the center of the cob, so the enzymes in there continue to do their thing and deteriorate the flavor.
If you are not going to keep the vegetable for a LONG period of time, you can freeze without blanching.
BTW, did you know that the corn cob has nutritional value as well as the kernels? In case you ever get really desperate... lol.