What is Corn Smut? The Fungus Too Tasty to Fear

I am going to assume that most Americans would look at black fungus growing on a corn cob and think, "Well, that's ruined." Corn is used for so many different things that require it to be disease-free, so growers will use fungicides or other treatments to avoid any "less-than-perfect" crops like corn smut, AKA huitlacoche (“wheat-la-COH-chay.")

This is why finding huitlacoche is uncommon in this area unless it appears in small backyard gardens that haven't been treated. I remember a friend trying it at the Mayan Cafe in Louisville, and I wish I could go back in time to give it a go. My taste buds are more adventurous these days!

I'm not gonna lie, the color and shape are not very appealing.  However, the flavor I've been told is out of this world. Very similar to black truffles or Shitake mushrooms.

Get our free mobile app

What is Corn Smut (huitlacoche)?

When the fungus, Ustilago maydis, infects the growing corn plant, it prevents proper development of the corn, causing the kernels of the cob to swell and grow dark-colored spores.  Those spores then spread by wind or rain and survive in the soil, which continues the cycle. The infected corn cob is still edible and has been served in Mexican cultures since the ancient Aztecs in the 16th century.

Eating Corn Smut

Huitlacoche can be prepared in many dishes, stews, tacos, tamales, quesadillas, or in a succotash.  It can be eaten raw, but most folks will sautee it with seasonings to really let those earthy mushroom-like flavors shine. Surprisingly, huitlacoche has more protein and the immune-boosting amino acid, lysine, than regular ole corn. Here is a great video I found of the simple steps to cook delicious corn smut.

Have you ever tried corn smut? Would you ever try this ancient delicacy? What was it like? More importantly, does anyone know of a restaurant in the Owensboro-Evansville area that serves huitlacoche? Shoot me a message on the AppChat!