Rinse the corn in water and sort, checking for anything that isn't corn. Can be done with a wide mesh sieve, but not a lot of people have them.

In a large pot, add the water, corn, and lime. Turn heat to medium and bring to a simmer. Cook until the corner is tender, but not soft, about 30-45 minutes. The kernel should still have some bite, kind of like al dente pasta. How long it takes depends on the variety of corn, so start checking at 30 minutes.

When the corn is ready, remove from heat and let it sit overnight.

The next day, drain the corn in a colander, and rub between your palms to remove the outside covering (called the bran). You don't have to get it all off, just do your best. Rinse again and allow to drain well. It is important to drain well before grinding or you could end up with a dough that is too wet and sticky.

Add the corn to a food processor ( you may not want to add all of it at once if your food processor is smaller) and process on high speed until the mixture is smooth and no large corm chunks remain. It should come out the texture of a good hummus. This could take a decent amount of time, ten minutes or more.

Scrape the dough into a mixing bowl and mix well with your hands. The dough should have the consistency of Playdoh. Test the dough by pressing some with your palms. If the dough is too dry, the edges will crack. In that case, add water a little at a time until it is soft and pliable.

At this point your dough is ready to make tortillas, tamales, gorditas, and more!