Personally I don't think corn belongs in there, even if the Mexicans might not agree (I must confess I'm not sure, but don't care).
Here's my recipe that I really loved. The following recipe got a 2nd place ribbon/medal in the 2010 BUZZ Boneyard Brew-Off. And, I sent some to Denny (a looong time ago) and he seemed to like it.
Fiery Future Vienna
5 gallons
OG=1.051
ABV=5.2%
IBU=19
SRM=14
Eff=94% (yes, way high, adjust as necessary)
5.6 lb German Vienna
1.2 lb German Munich
6 oz Belgian CaraMunich
2 oz Chocolate malt
1.5 oz Belgian Biscuit
0.5 oz Mt. Hood (5% alpha, 60 minutes)
0.5 oz Hallertauer (4.4% alpha, 60 minutes)
0.375 oz Saaz (2.5% alpha, 10 minutes)
Wyeast 2206 Bavarian Lager
The hops were not important in this beer. I used some leftovers that I had on hand. Any continental-style hops would be fine in this beer. It's not about the hops. I triple decocted this beer, which no doubt improved the efficiency more than normal, all the way up to friggin 94%. Doughed in at 113 F (I overshot a little), pulled 1/3 of thick mash, brought to 158 F for 10 minutes, then boiled 15 minutes and added back in. Protein rested here at 120 F (and I shouldn't have) while I boiled another 1/3 thick mash for 10 minutes, added back in. Missed the mark on temperature by a huge amount so I had to use boiling water and additional heat on a burner to bring it up to 154 F for 10 minutes. In hindsight I probably should have boiled 2/3 thick mash. Then I pulled 1/3 thin mash and boiled 10 minutes, added back in. This only maintained temperature in mid 150s instead of a mashout. So I immediately ran off and started to bring up to a boil. Following are my recommended single infusion instructions, if you'd prefer to try that, along with the other general stuff. Make a 4-quart yeast starter 2-3 days in advance. Mash 150 F for 40 minutes, also use Campden to knock out chlorine. Ferment as close to 50 F as possible for 6 to 8 days, then raise up to 65 F for 2 days for diacetyl rest, then check gravity. When gravity is in low teens, crash to ice cold and lager as long as you want. Bottle with 9 Tbsp table sugar.
I need to brew this again, soon. I just got a fresh pack of WLP830 -- good enough. Maybe next week.