The age quality of the corn will determine how well it holds up to freezing. VERY fresh, just picked does best.

We steam blanch 7 minutes for average ears but boiling water blanch works too. The secret is to immediately place it in iced water after blanching. Out of the heat and into the ice. Once well cooled, then into the zip lock bags and freeze.

Dave

I blanch mine for less than three minutes. I usually only cook fresh corn for eating about 7-10 minutes, so I felt like blanching that long was just cooking it. And then straight to the ice bath for 2-3 minutes. So far, I've had very favorable results.

Also, if the corn is going to be eaten within a few months, I have frozen without blanching. Tasted great - but has to be short freezer time.

For reference, I store mine in seal-a-meal bags.

The variety of corn makes a big difference. In order for the corn to be sweet and tender, the cob is, too. It can get mushy. That is what the farmer up the road told me. He grows acres and acres of corn to sell.
I like the Honey and Pearl the best, the bicolor corn for freezing.

I don't like leaving it on the cobs as it just takes up too much room in the freezer. Those very small section cuts of frozen ears are actually steam blanched under pressure for about a minute or two before flash freezing. Additionally, many produce stores that sell fresh corn on the cob are now 'cheating', because the farmers are now growing 'sugar enhanced' and 'shrunken gene' varieties. These offer longer shelf life of up to 14 days before cooking. Its because they have created super sweet corn kernals that will not lose all its sugar back into the cobs after a long sitting time. These hybrid types are what make them taste sweeter. I tried growing Sh2 and Sh and SE hybrid types and was not impressed. Picked fresh and cooked, they were WAY TOO SWEET and lacked any decent 'corn' flavor. If I wanted them to be dipped in a lot of sugar before eating, maybe. Since then, I stick with yellow, non hybrids. Steam blanch only about 3 minutes, then use a kernal cutter to slice off a few rows at a time. I still get nice a tasting corn even after a nearly a year in the freezer. Also, I like my corn a bit more mature than when you bite into an ear and it squirts everywhere.
The bicolor types are designed to give sweet juice from the white kernals and flavor from the yellow kernals.