I find corn to be a pleasant addition to a few beers. I like the way it "softly" lightens the body as opposed to sugar which lightens the body but doesn't leave anything but alcohol.
I'm working with some recipes right now with corn grits that I am fairly excited about.
A lot of self-proclaimed "purists" treat corn like some sort of evil, as though it doesn't belong in "quality" beer.
Nonsense, I say. I laughed pretty hard when Greg Koch famously said "...I don't use corn in my beer" (perhaps he should actually try it. LOL)
It has, after all, been an ingredient in many
fine beers for well over a century, including some of my favorite British ales.
In my own brewing I've occasionally used grits (usually the 'quick' or 'instant' kind), cornmeal (yellow and white), Poha (from the Indo-Paki stores), air-popped popcorn, and even generic brand 'cornflakes'...all with great results.
Contrary to what the Brewer's Association seems to think, corn doesn't need to be as demonized as they seem to think.