Yes, you can freeze corn on the cob. The best method involves first shucking the corn (removing the husks and silk), then blanching the cobs in boiling salted water for 2-4 minutes. After blanching, the corn is quickly cooled in ice water to stop the cooking process. Next, the cobs are dried thoroughly, wrapped individually (in plastic wrap or parchment paper), and placed in freezer-safe bags with as much air removed as possible before freezing. This method helps preserve the color, flavor, texture, and nutrients of the corn. Alternatively, you can remove the kernels from the cob after blanching and freeze the kernels separately, which makes it easier to use later in recipes. Some also freeze corn without blanching, but this can result in a less desirable texture and flavor over time. Properly frozen corn on the cob can last 8-12 months in the freezer. When ready to use, it can be thawed in the refrigerator and then cooked by boiling or roasting. This approach is commonly recommended for maintaining fresh taste and quality when freezing corn on the cob.