Keep in mind that corn loses flavor very quickly; as little as an hour from picking to eating can make a big difference in taste. So, first thing is to use corn that is as fresh as possible.

Ideally, corn for freezing should still have the husks. What you want to do is peel back the husks and remove all the silk and any blemished parts. Then dip the cob in lightly salted water, roll the husks back in place, then seal the whole think in foil. Freeze as quickly as possible.

That's the ideal. If you don't have husks, then just do the dip thing, roll in damp paper towels (traditionally, newsprint was used), and seal the ears in foil.

Thank you gardenlad, will give that a try.

Sort your cobs by size, making sure they are as fresh as fresh can be.

Blanch according to size (3cm or less: 7 minutes; 3-4cm: 9 minutes; 5cm or more, 11 minutes.). Cool in cold water, drain. Pack into containers or wrap individually in plastic wrap or foil. Seal and freeze.