Wow, you know what, I bet that's exactly why they picked the name. "Corn syrup" and "cane sugar" are comfortable and familiar. What could fit in with those better than "corn sugar"? One has to make a cognitive effort to distinguish them, and people don't make that kind of cognitive effort very often. This is brilliant marketing. The tobacco industry must be green with envy.

Just like distinguishing baking soda from baking powder.

Have you ever eaten something baked by someone who missed that distinction? It is an unpleasant experience.

Baking soda = sodium bicarbonate = a base

Baking powder = a base + a (dry) acid (+ an anti-caking agent)

Baking soda lowers acidity of foods. Baking powder, however, will create air bubbles whenever exposed to moisture. ("Double-acting" versions create a second wave of bubbles after being heated to around 150F. This is actually kind of a Big Deal.)

Baking powder has baking soda as an ingredient.

I seem to be the only one on the Internet that likes Coke better with high fructose corn syrup than sugar. I will say that most of the "sugar" coke I've had is from Europe, rather than the Mexican coke (which seems to have a label listing "sugar and/or high fructose corn syrup"). I would describe the corn syrup coke as smoother.

Completely agree on the Mexican Coke.