Huitlacoche is surprising when you find it for the first time. A swollen mass of gray fungal growth is not what most people expect to see when they check on their corn patches. When I saw huitlacoche growing on one of my ears of corn, I immediately recognized and harvested it. Considered a delicacy in Mexico, huitlacoche, also known as Mexican truffle or corn smut, is a fungal disease that grows on developing ears of corn. The fungus is completely edible, even in its raw state. It is commonly sauteed and used in quesadillas, tamales and other traditional dishes.
The photo above is of my tiny immature ear of corn with a growth of huitlacoche. This is a rather minor growth, as a quick internet search will provide images of ears that have been entirely taken over by the fungus. Here in America the huitlacoche disease is considered a problem for farmers. They employ multiple practices to prevent the formation of the fungus and spread of the spores. After all, nearly everyone loves sweet corn in the summer. There are some who recognize huitlacoche as a source of income though, and will even inoculate corn patches to harvest the delicacy. It’s not cheap, either. While a pound of fresh corn can cost mere dollars, foraged.com sells a pound of huitlacoche for thirty dollars.
Honestly, I think huitlacoche is beautiful. The photos don’t quite do it justice (though the photo from this Eater article comes close). The contrast between the pearly gray skin and the dark spores inside the fungus is incredibly stark. If it weren’t so tasty, I think it would make a unique addition to an ornamental garden, especially on dwarf corn stalks.
As soon as I harvested my tiny ear of huitlacoche, I proceeded to parade it around the house. I earned some excitement (albeit in much lower levels than mine) from Mom, zero excitement from Dad and a similar response from my sister. I decided to sauté it in butter with our breakfast of chicken hearts a few mornings later. Although I’ve seen recipes that call for garlic, onion, chili and other traditional Mexican fare, I wanted to preserve as much of the original flavor as possible for my first taste.
I can confidently say that huitlacoche is one of my favorite things to eat. In fact, I hope it develops on more of my corn! I found the raw and cooked fungus slightly earthy with a little bit of sweetness from the host corn. It’s much softer than other mushrooms I’ve eaten, and very smooth. Even though there’s a vast difference between the two, huitlacoche almost strikes me as the marshmallow of the mushroom world. This is even more apparent once cooked. It’s somehow softer and more delicate, almost velvety. We simply sauteed it in salted butter, and it tasted absolutely delectable. I’m sure garlic and onion would make wonderful additions to huitlacoche, especially in a quesadilla, but I’m happy to eat it plain.
Huitlacoche is a culinary delight. I hope that more people will be inspired to try it in the future, despite being considered a disease in America. It’s a wonderful addition to the summer harvest and can be used in a wide range of dishes. If you see huitlacoche growing in your corn patch, feel free to eradicate it to protect the harvest, but please try it before you dispose of it. You may find a treat that you look forward to every summer.
"Anna" is a teenage girl who loves to write, read, and do just about anything artsy. She enjoys writing about nature crafts and her experiences while learning to hunt and cook wild game. Anna firmly believes that backyard chickens lay the best eggs and that spending time outside with her flock every morning will start the day off happily. She is extremely grateful to her best friend, who inspired her to really take writing seriously. You can find her lost in her latest idea or listening to her sister "Rose" read book quotes. View all posts by Anna
