All fruits and vegetables contain enzymesthat, over time, break down the destroy nutrients and change the color, flavor, and texture of food during frozen storage. Corn requires a brief heat treatment, calledblanching, in boiling water or steam, to destroy the enzymes before freezing. Blanching times generally vary from one to 10 minutes, depending on the vegetable. The duration should be just long enough to stop the action of the enzymes.
I don't think so
If you get your corn from the garden, you can freeze it right in the husk, no blanching involved, no packaging other than the bags you put it in. I've done this and it turned out just lovely, almost like fresh corn.
Yes you can, but it is better if the husk is still on. Put the corn in a plastic bag when put that in a paper bag . Do not close either one. You can freeze up to 1 year. Just thaw and husk the corn and cook.