Despite every cafeteria pizza I ever ate being served with a mound of golden corn kernels, I never felt tempted to cross over into corn topped pizza territory. I think I read a statistic* that 9 out of 10 pizzas sold in Japan come with corn on top. And despite a whole country embracing the topping, and I am sure they are not alone, I can't seem to make the great leap into kernel topped pies. What say you Slice'rs, am I alone in this, way or no way?

*That's a bold faced lie, but seems like a passable number.

About the author: Meredith Smith is the Slice editor. You can follow her on Twitter: @mertsmith.


Comments can take up to a minute to appear - please be patient!

Previewing your comment: