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Ok suppose I have 10 lbs of corn that I have malted. Do I still have to cook it to gelatanize it or can I just go to sacc rest at 150f without cooking first?

When I used malted corn, I always would cook the same amount of unmalted corn and add the malted to it after it cooled to around 150-160, the malted addition would always bring the temp down some. Then I would just let it sit insulated for as long as it would take to reach pitching temps. Most of the time the yeast on the malted corn would start the ferment before I even pitched my bakers yeast. I quit using malted corn because malted barley is easy and cheap for me to get.

if using all malted corn you can go rite to sacrificial, but its better if you do a stepped mash.
this is 100f (37c) this produces amino acids//140f (60c)this produces maltose//160f (72c) this brakes up larger sugars into simple sugars