Anything sweet

Every year our family enjoy the taste of corn my wife's family sends us by the boxful.
Here's one thing I am aware of recently.
Corn is becoming sweeter. The first time when I noticed so was several years ago when my wife's family grew a new variety and sent it to us. I had a strange feeling when I first put into my mouth the light-yellow grains with rather soggy texture. It was delicious all right but it was just too sweet. It was hardly called corn by my definition. It seems like getting sweeter every year to an extent it is sweeter than any other fruits. I like it but I miss the taste of corn of what it used to be.
Somehow people have got to prefer sweet taste. The first word a food commentator say when they eat something supposed to be delicious is routinely "甘いですねー". This is meant to be a compliment to the food they just tasted. When they eat shrimp when they eat rice, even when they drink a brand-name water, they describe it using the magic word "How sweet it is."
So, without our knowing it, anything is considered good that is sweet. Sweet tomato with less tomato taste, sweet corn with less corn taste.... We forget about subtle, delicate tastes and flavors that makes a tomato tomato, makes corn corn and seek for a "coarse" taste such as "sweet" or "hot". Anything is good as long as it's sweet.
Feeling subtleness in food is something like accepting Nature as is. What we are doing in fact is to refuse Nature in its raw form and try to conform it to our undeveloped taste buds.
Never forget Nature is our master and we're servants. The reverse seems to be the trend of the times.