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I've been taught to look down on breweries that use corn in their beer, because it's a cheaper ingredient, and obviously men would never put corn in their beer.

That being said, why would you put flaked corn in your beer? I've heard generically of adding corn to more closely approximate a commercial clone, but that leaves me questioning, in what way does it change?

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Corn will lighten the body of the beer and add a slightly sweet, "corny" flavor. It's subtle, but it's there. Corn is not just a way to cut corners. One of the finest Trappist breweries, Rochefort, reportedly uses corn in their beers.

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To be an annoying nit-picker, I should point out that corn doesn't actually lighten the body. Because it ferments completely (i.e. leaves no unfermented sugars in the beer) corn additions to the mash increase the original gravity but do not affect the final gravity. That is, they provide alcohol but no sweetness or body in the finished beer. –  Tobias Patton Jan 24 '13 at 6:14
    
If you were to substitute some corn for some base malt, you would be lightening the body. Perhaps this is what we mean when we say a given ingredient 'lightens the body'. Otherwise, I'm brewing up a 1.100 Barelywine and then making it into Coors Light by adding flaked corn until its thin! Woot! –  Graham Jan 24 '13 at 13:18
    
Absolutely correct. Thanks for the correction. –  Denny Conn Jan 24 '13 at 16:01
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I can't comment yet, so here is a link. The link takes you to a BYO article that does a good job of explaining adjuncts in brewing.

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+1 nice article –  Cleber Goncalves Jan 24 '13 at 14:22
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