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In a large bowl, cover the corn with water, then put it in the fridge to soak for about 12 hours.
After the corn has soaked, drain it and add it to a large pot. Fill the pot with water so that it covers the corn. Bring it to a boil, cover the pot, and boil for 1 hour, stirring occasionally.
After 1 hour or when the corn is nice and soft, drain it and spread it out onto a sheet pan to cool.
Preheat the oven to 425°F (220°C).
Put the cooled corn into a food processor and process it until you have a coarse meal.
Transfer the coarse meal to a bowl and add water a bit at a time, mixing with your hands, until you get a dough that can be rolled out.
Place the dough between two pieces of parchment paper and roll it out as thinly as possible. Move the dough and parchment to a baking sheet and remove the top piece of parchment paper.
Bake for 15 minutes, or until it is nice and crispy. Take it out and let it cool, then break it up into flakes.
Serve them forth plain or with milk.