To freeze corn in the husk, remove both the handle end and the silk tassels, as well as the outer part of the husk if desired, and place the corn in gallon-sized freezer bags. Six ears should fit in one bag. Freeze the corn for up to six months.
Freezing corn in its husk is only an option if the corn is freshly picked, either straight from the field or from a reputable farmer's market. Otherwise, husk the corn, and blanch it before freezing. To blanch corn, place it in boiling water for up to three minutes. This eliminates a natural enzyme that degrades the corn's color and flavor over time. Remove the corn from the boiling water, and place it immediately into ice water. After the corn has cooled, cut it from the cob, or place the entire cob in a freezer bag and freeze it for up to nine months.
Regardless of the preparation method, frozen corn must thaw in the refrigerator for at least eight hours before preparation. If the husk has been removed, the corn can be prepared by grilling, steaming or boiling it. If the husk is still intact, place it in an oven with the husks on, and cook it for 30 minutes at 350 degrees Fahrenheit. Remove the husks after cooking, and top them with your preferred toppings.