Blanched my sweetcorn, some of it turned orange???????

Sounds like the cobs were too old. The more orange they turn, the older they are - and tougher. They almost need to be a bit on the young side to freeze and taste well. I never go by kernel juice colour, but by the actual cob colour, a bit on the paler side and I've never been disappointed. And never leave the cobs to really fill out which pushes them past prime.

For freezing, we never bother with leaving corn on the cob. We simply cut off all the kernels and put them straight into a freezer bag, no blanching at all.

Almost forgot, good corn needs less than 5 minutes total cooking time. Usually 3 minutes is the max we do once the boil returns. So to blanch corn, then cook later really makes corn tough and tasteless.