DMS or just the yeast?

[beta pleated sheet]

So, last night it was time to sample my first attempt at a Saison. Very pleasing apart from a kind of corny smell (this does not come through to the taste). I'm suspecting DMS, but I'm not familiar enough with the flaw to confidently make a diagnosis. Also, I'm not familiar enough with Saison (I've only ever had DuPont) to know what to look for. I know Saison yeast can make some really strong esters, but could they make any that taste corny?

 

[olllllo]

What was the grain bill? Lots of Pilsner Malt?
Boil time?
Did it take long to cool?