Corn - the different types of it

[PalCabral]

Hello distillers.

In my parts of the world, corn/maize is not something that grows next to the country road. It's expensive, because it comes from elsewhere. When I have been brewing for Bourbon, I've been using flaked corn from the LHBS at 50USD for 25kg/50lb. Now I am planning my first YLAY and I want to use something else. But the options available for me here are not exactly vast and they are all expensive. In fact, all my options cost more or less the same by the pound.

Here are the options I have:

- Flakes Corn (LBHS)
- Precooked corn flour (Latin American shop)
- Nixtamalized corn flour (Latin American shop)
- Cracked corn for humans (yellow corn)
- Cracked corn for animals (god knows)
- Course ground polenta (yellow corn)
- Corn flour (health shop, not sure what type)

That's about it. Which one(s) of these should I use for my YLAY mash? The difference in cost are pennys, really, so no need to suggest what is cheapest in your location. I am only interested in what gives me the best corn flavor. I will be using 70-75% corn so I want it to show. I am happy with the taste of flaked corn but as I said it would be good to change. Help me, please, choose.