I blame Mexico and their s**tty beer.
Beer slide...
Corona is not “Beer” (”Bier”) per the German “Reinheitsgebot”. More of a Beer adjunct, or malt beverage.
(Excerpt)
“Corn”
“Now, back to the “dirty” adjuncts. Plenty of people criticize breweries for including corn in their beer, but far fewer understand why it’s used. Employed properly, corn lightens color and body in beer without contributing much flavor. When drinkability and sessionability is a key concern in your beverage, as it is for “the big guys,” that’s important. Slightly sweet and smooth in flavor, you will find corn’s fingerprints all over the light lager and cream ale styles. Corn is also sometimes used to lighten the body of dense, flavorful English styles like the sessionable bitters and milds. ...Instead, you’re likely to see corn’s influence as a subtle, smooth sweetness in a light-bodied, easy drinking beer. Because corn lowers a beer’s protein content, you may find some detrimental effect on head retention as well. Try a Gennessee Cream Ale or a Corona (oh god, I can’t believe I just told the Internet to try a Corona). Both use corn, and exemplify the drinkability the adjunct can bring to a beer. “
(Sure...Polenta “Beer”...corn produces a “Smooth sweetness”. Not mentioned, but its also cheaper than malt. Corn should only be used in Bourbon.)