Short answer: No, the word “corned” in “corned beef” refers to how it’s processed, not it’s ingredients.
The word “corn” derives from an Old English word meaning “large grain” and large grains of rock salt are traditionally used to preserve corned beef. Corned beef is preserved by pickling or curing it in a seasoned brine and saltpeter. This process is referred to as corning. The brine is used to halt bacterial growth while also giving corned beef its salty flavor. The saltpeter is mainly used to give the beef its pink coloring. Without saltpeter, the beef would be an unappetizing grayish color.
Have you ever had corned beef? Do you like it?