Strong corn flavor in last run

[Needitcheaper]

My most recent run (2nd ever) finished with a strong corn flavor on the back end. Not bad, just assertively corny and not exactly what I was looking for. Any ideas why? And also taking any other criticisms on my method.

12 lbs of cracked corn, boiled and mashed with 4lbs of 6 row malt. 10 pounds of sugar added. K-meta stabilized. Aerated and pitched yeast the next morning. (Did this twice for 12 gallons total) I have to ferment in a cold wisconsin basement...64 degrees in the winter. Racked to a secondary the next week. Left to ferment til clear, but it sat on a layer of unconverted starch. About 5 more weeks till I could get to it.

Distilled slowly in a cold wisconsin garage. 10 gallon run in a15.5 gallon keg still, slobber box, worm. Collected forshots, then next quart as heads (164 proof). Collected next 1.5 gallons, and ended up at 114 proof with that all in same jug. I know. I have to work on cuts. Clearly I went to far into tails to drop my total proof that much.

Used the k-meta because I knew the ferment would be slow, and I didn't want bacteria issues. Sat so long because I just couldn't get to it.

Did the strong corn flavor come from all the tails I put in? Or maybe from sitting on the starches that did not convert? Or something else maybe? ...be gentle