Sweet corn. It's not as good as it used to be.

My theory is that they've genetically engineered it (or selectively bred it) to have an unnaturally high phenelalenine content. Phenelalenine is the amino acid that is used to make aspartame, or nutra-sweet. So according to my theory, the sweetness in the super-sweet varieties of corn is from the phenelalenine rather than sugar. It just doesn't taste as good.

The texture sucks, too.