Posted: 25/08/2014 at 19:53
The reason you blanch veg is to destroy enzymes that change the flavour. However, if there is sugar present, like with soft fruit, it isn't necessary. Sweet corn contains a lot of sugar for a vegetable, so if you eat it within about 3 months you can freeze without blanching, if you want to keep it for 10 - 10 months you should blanch it.
I have found a website which explains more about enzymes.