I froze a bunch of ears of field corn in the milk stage last year. Two different heirloom varieties. Just to relate a couple of findings:

First, unblanched kept much better - the blanched was mushy. Second, the corn after being in the freezer for some months was much sweeter than the day it was packed. Field corn, of course, is not hardly sweet by any reckoning when fresh, even these varieties that are considered decent for roasting. But the ones have been eating out of the freezer this spring are pretty close to as sweet as an old-time sweet variety such as used to be common.

It was a nice surprise.