Janice, NY - Freezing Corn Answer For You.

You asked about freezing corn, said you had tried Marth Stewarts recipe for freezing corn but the corn was not 'sweet'.

Here is what I have on freezing corn, and tried it last summer, the corn is delicious, but not crisp like fresh out of the garden, but pretty good in the dead of winter.
Think the secret is 'tender, freshly-gathered corn in the milk stage'. Blanch exactly as long as they say. No more no less.

Freezing corn:
Select only tender, freshly-gathered corn in the milk stage. Husk and trim the ears, remove silks and wash.

Corn on the cob:
Bring 6 to 8 quarts of water to a boil. Submerge several ears of corn in boiling water.
Blanch corn ears 1 1/2-inches in diameter 6 minutes; 2-inches in diameter 8 minutes, and larger ears 10 minutes. Start counting the blanching time when ears of corn are submerged in boiling water.
Remove corn from boiling water and immediately submerge in cold water to cool. Allow corn to remain in cold water for the same amount of time used for blanching.
Drain and dry. Wrap ears individually in freezer wrap. Pack ears into plastic freezer bags, removing as much air as possible. Seal, label and freeze.
Source: "Ball Blue Book: Guide to Home Canning, Freezing & Dehydration," (Alltrista Corporation).