According to this study, the use of nitrogen fertiliser can increase SMM levels in (malting) barley across the board.
This guy seems to have the right answer though:
When using all pilsener malt or pale
malt, it may be advisable to boil your
wort for at least 90 minutes to reduce
the Dimethyl Sulfide levels.
He also notes that the DMS flavour is more detectable in the lighter styles of beer:
Lighter beers with
high adjunct ratios or low gravity
beers will allow the off flavor and
odor to be more detectable, while dark
German beers, all-malt beers and any
other flavorful beer will hide the
canned corn notes.