Adding corn to low wines run

[W.S.C.beachman]

I was wondering if any one adds corn(not fermented) to there Low-wines run? That way I don't have to deal with any of that nasty yeast going into my still for the run. I would gather that the corn should be precooked to gelitinize and that way it would not soak up any of your distillate while in the middle of the run. Just to get more corn flavor that's all. Of course one would want to be careful not to scorch the corn during the run.