[morticaixavier]

I'd dissagree about the cereal mash. A cereal mash is to make starches in hard grains available to the enzymes. Flaked maize avoids this by increasing the surface/body ratio so that water and enzymes can easily penetrate the kernel.  Sweet corn is so juicy that just cutting the kernels off is going to expose any starches to the mash enzymes.  I'd just smash the corn up and add it to the mash.

flaked grain avoids the need for a cereal mash because the starch is already gelatinezed. It is throughly steamed before rolling. You may not need a cereal mash for sweet corn but it is not because of surface area.

[majorvices]

I'd dissagree about the cereal mash. A cereal mash is to make starches in hard grains available to the enzymes. Flaked maize avoids this by increasing the surface/body ratio so that water and enzymes can easily penetrate the kernel.  Sweet corn is so juicy that just cutting the kernels off is going to expose any starches to the mash enzymes.  I'd just smash the corn up and add it to the mash.

I was wondering along the same lines but since I had never used it I wasn't sure. Hence the reason I said you "might" need one.

[hopfenundmalz]

I'd dissagree about the cereal mash. A cereal mash is to make starches in hard grains available to the enzymes. Flaked maize avoids this by increasing the surface/body ratio so that water and enzymes can easily penetrate the kernel.  Sweet corn is so juicy that just cutting the kernels off is going to expose any starches to the mash enzymes.  I'd just smash the corn up and add it to the mash.

The flaking process results in the corn being gelatanized, making the starch available to the enzymes.

[gmac]

But because sweet corn has more sugar than starch, skip the cereal mash and see what happens.  You may not get 100% of the fermentables but I think you're after the fresh corn flavour anyway so it probably doesn't matter. 
I'd add 4 lbs of raw kernels to the mash (and I'd even throw the cobs in after it's cut off to get all the corny goodness).