I'm just coming to a boil on my first brew using Bloody Butcher malted corn. The recipe is essentially my Märzen recipe, but instead of my usual 5-7% CaraMunich, I'm using 20% malted corn.
When I tasted the grains before milling I got a better idea of why this doesn't taste like flaked corn or grits. There wasn't any sweet corn flavor; it was more like cornmeal. More importantly, there is a definite toastiness like a kilned malt. Not only is this malted, but it has to be kilned afterwards to stop the germination. I tasted it side by side with Pils, Vienna and Light Munich, and it seemed in between Vienna and Munich (but closer to Vienna) in its toast character.
I'm really looking forward to how this beer turns out. I'm not sure what place this has in my brewing toolbox yet, but it seems like it might be a way to lighten the body of the beer without lightening the flavor or adding sweetness. It might be a decent fit in a Saison or even a WC IPA/DIPA.