Sort corn, discarding any rotten pieces or stones. Rinse briefly to remove any dirt or dust.
Place corn in a non-reactive stock pot (no aluminum) and add enough water to cover the corn by 4-5". Bring to a boil.
Add 1 Tbsp of pickling lime, and stir well for 30-60 seconds.
Cover pot and reduce heat to a low boil for 15 minutes. Remove from heat and let soak overnight or for 12 hours.
Rinse corn well, rubbing firmly to remove skins. Rinse until water runs clear, about 10-15 minutes.
In a food processor, combine 1.5 cups corn, 1 tsp. salt, and 1 tsp. water. Pulse, scraping down sides as needed until dough forms. Add up to 3 additional tsp water if necessary. Dough should be smooth and moist.
Knead dough for about a minute and form into a ball.
