Regardless of where you got your corn, now that you've got it, you have to malt it. Malting helps start the coversion of insoluble starches into simpler starches and sugars. This conversion will be continued in the mash. The idea behind malting is to trick the seed into thinking it is time to start growing. Upon sprouting, the seed will begin converting the starches meant for long-term storage to a simpler form more suitable for use during the initial growth phase.