any attempt on my part to freeze corn on the husk has resulted in musty tasting corn. If you blanch it and cool it and then freeze it the cob retains moisture which can create bacteria. I cut the corn off the cob after blanching and cooling then freeze it- tastes just like out of the field but the mess is gone. I live on a dairy farm, so all the cobs and husks go right back to the barn for the cows to eat.