Jack Keller has one on his wine blog:
Corn Squeezins (Wine)
12 ears of corn
1 Tblsp lemon juice
1/4 tsp grape tannin (powder)
32 oz light corn syrup
water to one gallon
1 Campden tablet, finely crushed
1 tsp yeast nutrient
any general purpose wine yeast
Boil the corn, save the water used for the boiling, save the cobs after the corn is cleaned off them, cut the cobs into 1/2 to 3/4 inch pieces, toss them back into the water used to cook them, and barely bring them back to a boil and hold it for about 45 minutes to an hour. Remove and discard the pieces of cob with a slotted spoon, stir in the corn syrup, lemon juice, yeast nutrient, and grape tannin and stir until dissolved. Pour into primary, add cold water to bring volume to one gallon, cover the primary, and set aside to cool. When cool, stir in finely crushed Campden tablet, recover the primary, and let sit overnight. Add activated yeast in a starter solution and let nature do its thing. When vigorous fermentation subsides, pour water into secondary through a muslin-lined funnel. Attach airlock and let finish fermentation. When still, rack, top up and reattach airlock. Repeat every 30 days until wine clears. If not clear after third racking, add 1/4 teaspoon amylase. When clear, bottle (or jug) it and set aside a month. Mason jars are also acceptable.
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