The recipe doesn't ask you to "soak the corn", instead it asks you to do a protein rest @122F.
The kit includes flaked maize which can be placed directly in the mash with the barley.
The protein rest isn't required. They list it because of the six row barley. Modern six-row will mash just fine w/o it.
Do a single infusion mash @148-150F for 90min. (To give the high amount of enzymes in the barley time to work on the corn.)
Are you prepared to ferment at lager temperatures? You'll need to keep the fermentation @55F or less.
Also, pitch at least two packets of dry yeast or make a starter if you're using the liquid yeast.