That sweet corn that "we" eat is only 1% of the corn that is produced.
I disagree. Until the production of Ethanol began, most all corn produced was for food, nearly 100% of it, either to eat directly as corn on the cob or cut corn, indirectly in the form of oils, flours, meal and syrups, or as feed for the animals we in turn eat, or in the case of dairy cows, for the milk we drink. Corn was and always has been food.
Taking 35% of national corn production and earmarking it for ethanol production, bypassing grain elevators entirely and taking it directly from the farm to ethanol plants, is shorting the food supply downstream. There is simply no way to conclude otherwise.