The distinctive thing about Makers isn't the amount of corn. It is that they use wheat rather than rye as the bourbon's so-called "flavoring grain". Hence, Makers is a "wheater." Smooth and sweet. The most famous and expensive bourbon around is Pappy Van Winkle -- which is a wheater like Makers. If you are interested, more details below.
Maker's mash bill is 70% corn, 14% barley and 16% winter wheat. Wild Turkey 101's recipe (more standard for bourbon) is 75% corn, 14% barley and 13% rye. Even though WT101 uses more corn than Makers, it is a slap in the face to drink. Rye gives bourbon its spicy bite (think rye bread). Use enough rye and eventually you cross over the line from bourbon into rye whiskey. Barley, fyi, has no effect on taste. It just makes the chemical process work.
Wheat is actually a bland blank taste (white bread). So the smooth sweetness you get from Makers is from the absence of the rye spice/bite, and from having the sweet flavors coming from the barrel aging fill up the empty space. The reason why Pappy is so prized and crazy expensive is that it is aged a looong time -- 12, 15, 20, 23 years. All that time lets the vanilla and caramel barrel flavors really develop strongly.
I haven't tried the Makers 101. I really like the Makers 46, which is only a couple of bucks more than the regular. Slightly higher proof, and they do some extra wood aging to amp up the barrel taste. It is my sipping bourbon, with WT being for Manhattans.