Breaking down cracked corn WITHOUT heating?

[AntDoctor]

Dear All,
My friend with a still has made some "moonshine" similar to UJSSM but without multiple generations. In that type of recipe, corn is only a flavoring agent, it doesn't supply sugar. I'm familiar with amylase and using barley, etc, but I was wondering if it's possible to get sugars from the corn without heating it up.
Mashing is *such* a pain, in my opinion, so I'm wondering if I can just dump alpha-, beta-, and/or glucoamylase on the soaking corn and wait. I realize many amylases work much FASTER at higher temps, but they're all SOMEWHAT active at lower temps... Also, I've made rice wine before, and I know those qū starters use mold and yeast to break down rice at room temperature, so I feel something SHOULD be able to do this with corn too.
Does anyone have experience with this? Can I get at least SOME sugar from corn without cooking it?

Also, it seems like many people on this forum use really low ABV yeast or bread yeast. Why? Why not get as much alcohol as you can from each batch using champagne or turbo yeast? Just curious!