Corn on the cob is a delicious addition to meals and barbecues any time of year. But farm stand enthusiasm can easily result in more corn than you could possibly eat. To preserve taste and nutrition, the National Center for Home Food Preservation recommends blanching your corn husks before freezing. If, however, you're determined to keep the corn husks intact throughout the freezing, choose sweet, recently harvested corn. Blanching and freezing corn cobs with husks intact will cause your kernels to taste like husk. You can make your husked ears last up to eight months by forgoing blanching and storing directly in the freezer.
Remove any discolored or rough husks. Peel the fresh husks back half way and remove all silk strands. You should only freeze the freshest part of a fruit or vegetable; freezing dead layers of your corn is pointless and can affect the kernel flavor.
Wash the exposed ear kernels gently, rinsing away any loose dirt or particles. Place the washed ear on a towel and allow to dry completely to prevent pockets of ice from forming along the kernels. Fold the husks back to their original position after the ear is completely dry.
Insert your cleaned corn cobs with intact husks into a large freezer-ready bag. Fill the bag within 4 inches of the zip seal and squeeze out any excess air so the bag clings to the sides of the corn. Place the bagged ears in the freezer for up to eight months and thaw at room temperature for a few hours when you're ready for a cob snack.