Light lagers are tough to do well. They have very little to cover any off-flavors. Since they are lagers, temperature control is even more critical than with ales. It's important to use the proper water (generally, distilled or RO water with a wee bit of calcium chloride), pitch a huge starter at 48 degrees, and hold fermentation temperature at 50 degrees for about 10-14 days before raising the temperature for a diacetyl rest. After the diacetyl rest, it should be lagered at 34 degrees or so for about 6 weeks.
If you can do all of that, you can easily make an American light lager. Bud uses rice, I believe, for their adjunct while Miller uses corn. I prefer the corn version, but others like the rice. Flaked corn and flaked rice are readily available.
The idea is to hop just enough to counter the sweet malt, say, 8-12 IBUs. Use a noble hop for bittering, for the most neutral bittering and "cleanest" flavor.
You want an OG of 1.040ish.
I'd use 20% flaked rice or flaked corn, with 80% US two-row. You can use more for a lighter drier beer, even up to 40% adjuncts.