There are now quite a few different "Corn Malts" on the market and they aren't all going to provide the same flavor/aroma/experience.
Just a thought: Take a few ounces of your Corn Malt and mini-mash it for 45 minutes or so at 150°. Then take a good sniff, take a sip, swish it around a bit, and take note of the color. That should give you a good idea of what the malt will bring to the table.
I did this with a craft
Blue Corn Malt. I crushed 2oz in a hops sack, placed in a coffee cup, added the water and set in the oven for an hour. I got a distinct aroma of freshly husked corn and a taste of corn-on-the-cob sweetness. And the "wort" produced was distinctly purplish.
(Obviously, if you are using White Corn Malt, the color won't be an issue.)
I ended up using this malt in a lager, but I decided to roast it in the oven first. The roasted malt had little to no corn sweetness and aroma. Rather, it was tea-like and it did have a nuttiness with a nice biscuit/cracker depth. And roasting eliminated the purple color. The resulting
beer (84% Pils/16% Roasted Corn Malt) was a delight and one I will be making again in a week or two. I plan on upping the % of roasted corn malt to 24%