Many home brewers do not use rice hulls in their mash and never suffer from a stuck sparge. Others, like me, add rice hulls to every batch to loosen mash. You may not even need to add the rice hulls or ground corn cobs to your mash, it might already e loose enough.
However, if you are going to use the ground corn cobs, test them first.
I suggest, and this is only a suggestion, that you test them to find out if they impart any undesirable taste.
First, take a couple handfuls of the ground cobs and add them to a gallon of water that has been heated to 170. Next, allow them to soak for 10 - 15 minutes. Then, strain the water, and allow water to cool. When the water is room temperature, taste the water. If the water tastes fine or has an acceptable taste, then corn cobs would be fine to use in the mash. If the taste is terrible or overpowering. Repeat the process again to make sure it wasn't a bad batch of ground cobs. If the water still tastes bad, don't use them at all.
If the corn cobs are plentiful and they are usable, then go for it. Regional adaptations have been made throughout history to use what was available or plentiful.
Please keep us posted.