No idea where to find it but corn is pretty easy to malt yourself. How many lbs are you talking about?
get an appropriately sized bucket put the corn in. soak in cool water overnight, then keep it cool and moist by rinsing well with cool water every 8 hours or so till it starts to sprout. once the rootlet is about 3 times as long as the kernal pop it in the over at 200 till it's dry.
(you can determine 'dry' by weighing the corn before you start and then again after baking. the after should weigh the same or slightly less than the before)