For long term freezer storage, it is always recommended to blanch your corn before freezing. Blanching retards the enzymes that cause deterioration and spoilage in foods.

From everything I’ve read, you can freeze it in the husks, but it will not keep as long as it won't destroy any of the enzymes (if not blanched). I read that many people freeze corn on the cob in the husk. It is not a safety issue to leave the husks attached. It is primarily a quality issue. There is not a practical method to blanch the ears. The fresh ears of corn should be fine if frozen for a couple months without noticing any flavor or texture changes. Be sure to peel back the husks and clean the ears well before freezing.

To freeze in the husk, simply cover each ear in plastic wrap, then in aluminum foil. It should keep until the next season. Do NOT unwrap until it is completely thawed.

Following is from the University of Missouri-Columbia:

This is not a good method for freezing corn as it results in off-flavors and nutrient loss because enzymes are not destroyed by blanching. It may also be dangerous! Microorganisms find a perfect environment for growth between the kernels and husk of corn that has been frozen and thawed in the husk and left at room temperature.