You know how it usually goes—finding a sick plant in your garden feels like the universe is having a laugh at your expense. We do everything possible to keep those veggies thriving, and then—bam!—a nasty disease shows up and threatens to ruin everything. Well, almost everything.
But here’s the twist: Corn Smut. Yep, those weird, swollen lumps on your corn that make you want to freak out, thinking some alien fungus is taking over. Believe it or not, this is one plant disease you might actually want in your garden if you’re lucky.
Corn Smut, also known as Huitlacoche (pronounced weet-la-KO-chay). This funky fungus latches onto corn before it’s fully developed, turning it into these bizarre, blue-gray, bulbous growths that look like something straight out of a sci-fi movie—seriously, even Frankenstein’s monster might get jealous.
I know what you’re thinking: “Why would I want that in my corn patch?”
I totally get it. Growing up on a farm, we were taught that Corn Smut was bad news—a total nightmare for corn farmers. But here’s where it gets interesting: those odd-looking galls are actually considered a delicacy in Mexican cuisine.
Yep, you heard that right. Huitlacoche is like the truffle of Latin America, with a history and flavor that’s as rich as any fancy wild mushroom. It brings a deep, earthy twist to tacos, quesadillas, and all kinds of Mexican dishes.
Now, I can already hear you thinking, “Corn fungus? That can’t be good, right?”
I get it, though—when people hear “corn fungus,” their first reaction is usually “eww.” And honestly, that kind of bums me out. If you love Mexican food and haven’t given Huitlacoche a try, you’re seriously missing out on something special.
What is Huitlacoche?
Huitlacoche is a fungal disease caused by the fungus Ustilago maydis which affects certain variations of corn plants. It grows on the ears, surrounding and ultimately consuming the kernels, and looks similar to pebbles. The outside is a bluish grey, but the inside is very dark, almost black.
While it’s a fungal disease, in Mexico, huitlacoche is considered a delicacy and is used in a range of different recipes. It can be hard to reliably grow as it needs a lot of rain and only grows on organic corn. Many farmers earn extra money if they grow corn smut on their crop as it can sell for more than the corn it was grown on.
Outside Mexico, however, it’s usually not considered desirable and farmers will use fungicide to prevent it from growing, or will sometimes simply destroy infected plants. Farmers have developed strains of corn that have resilience to corn fungus.
History
Huitlacoche, often called the Mexican truffle, has a name rooted in Nahuatl, the language of the Aztecs from Central Mexico. This unique fungus was highly valued by the Aztecs for its nutritional benefits, as it contains almost all essential amino acids. There’s an old practice where farmers would inoculate corn by smearing the stalks with the black, inky liquid from the mushrooms to encourage its growth.
Once the corn is infected, the individual kernels begin to swell and turn grey, eventually ripening into black, soft, and powdery growths as the fungus matures. This black powder is actually full of spores that help the fungus spread through the air.
Huitlacoche has also played a significant role in traditional Mexican herbal medicine. Since pre-Hispanic times, it has been used to treat over 50 different conditions, ranging from nosebleeds to anxiety and even animal bites.
Why corn smut could be good for you
Corn fungus, known as Huitlacoche, isn’t just a tasty treat—it’s also packed with nutrients that make it surprisingly good for you! According to a June 2023 article published in Molecules, Huitlacoche (Ustilago maydis) is loaded with a range of beneficial compounds, making it an excellent source of protein and other health perks.
When this fungus infects corn, it causes the plant to undergo some metabolic changes, which means Huitlacoche ends up with a very different nutritional profile compared to regular corn. It’s got nearly all the essential amino acids, with particularly high amounts of lysine, glycine, and leucine. Plus, it’s easy to digest and comes loaded with minerals, vitamins, antioxidants, and omega fatty acids. So, it’s not just about the flavor—it’s also a serious nutrition boost.
Even more exciting is that recent studies are starting to uncover additional health benefits. Research suggests that Ustilago maydis might have the potential to help with inflammation-related issues and could even play a role in preventing vascular blockages.
What Does Corn Smut Taste Like?
Huitlacoche has this really interesting flavor—it’s like a mix between the nuttiness of black truffle and the savory kick of morels. When you cook it, the texture turns soft and chewy, thanks to the corn’s soluble fibers. There’s an earthy taste to it, sometimes with a hint of corn-like sweetness, which makes it a lot like the mushrooms people love to add to risottos, stews, or burgers.
It can have a strong, slightly bitter flavor, especially if it’s on the older side, and to be honest, I’m not a huge fan of eating it solo—which, let’s be real, is something you could say about a lot of so-called delicacies.
But here’s the thing—if you don’t like it at first, don’t give up on it until you’ve tried it a few different ways. When you stir-fry it with garlic, onions, and other savory stuff, it turns into something amazing!
Where to Find Corn Smut
Foraging your own Huitlacoche can be a bit tricky, depending on your location. If you’re lucky enough to have access to a cornfield or if you grow your own corn during the rainy season, you’re already halfway there. The next challenge is finding organic corn that’s safe to eat, since most cornfields are treated with chemicals, which you definitely want to avoid.
The thing about Huitlacoche is that it’s not like other mushrooms that you can predictably find in the same spots. It tends to show up in different places each year, often in areas where the corn has experienced some kind of disruption in its normal growth pattern.
To increase your chances of finding it, look for these disturbances:
- Field Edges: These are prime spots, especially where deer or other animals have been nibbling on the corn. Their feeding can create the perfect conditions for Huitlacoche to develop.
- Weather-Damaged Fields: If a cornfield has been hit by hail or bad weather, those damaged areas might be where Huitlacoche decides to grow.
- Flood-Prone Areas: Fields that have recently been flooded or are known to flood often are also good places to scout for Huitlacoche.
Harvesting Fresh Huitlacoche
Harvesting Huitlacoche is all about timing, and that perfect window can vary depending on your taste or cultural preference. You’ll want to look for dry, grey ears that feel firm to the touch.
Sometimes, it’s easy to spot infected corn if the fungus has advanced to the point where it’s literally bursting out of the husks. But often, you won’t know you’ve got Huitlacoche until you start shucking the corn. Some pieces might have corn kernels or silk mixed in; you can simply pull out any silks and trim away any unwanted corn bits.
When you’re ready to harvest, peel back the husks and carefully pry off all the fungus you see. Be mindful of the ripeness—if the kernels are underripe, they’ll be too bitter to enjoy.
If they’re overly ripe, they can become brittle and might even turn to mush by the time you get home. The sweet spot is finding ears with firm, plump kernels. A bit of black on the kernels is perfectly fine.
Personally, I prefer the lighter pieces because I think they have a milder taste, but even the wet or black Huitlacoche—whether it looks old, slimy, or completely black—is still edible.
Though it might seem moist and strange, the entire cob of kernels is entirely safe to eat
As the kernels mature, they’ll darken and eventually turn into powdery black spores. This isn’t a sign of spoilage but a natural process called “deliquescing,” which is how the fungus spreads its spores.
Storing Corn Smut
Huitlacoche really shines when you cook it fresh with flavorful ingredients. Since it’s perishable and sensitive to moisture, you’ll want to process it quickly after harvesting. That’s why I try to use it the same day I find an ear with it, but you can also store it in a brown paper bag in the fridge for about 2 to 3 days.
While freezing is the best and easiest way to preserve Huitlacoche, I’ve never had enough at once to give it a go. It tends to show up randomly in just a few ears, depending on the rain and where we’ve rotated the corn patch, so I like to enjoy it as a special seasonal treat.
If you’ve got leftover cooked Huitlacoche, you can store it in a glass container in the fridge and enjoy it the next day. For instance, if you’ve added it to a savory soup or stew, you can mix the leftovers into a frittata or serve it over rice for a quick lunch the following day.
Corn Smut (Huitlacoche) Recipes To Try
Huitlacoche is incredibly versatile and is traditionally used in a variety of dishes. Because it often serves as a substitute for meat, it makes an excellent filling for vegetarian tacos, especially when paired with cheese. The rich, earthy flavor of the mushrooms combined with the melty cheese creates a satisfying and hearty dish that’s perfect for a meatless meal. Here are a few dishes that let corn smut shine:
Corn Truffle (Huitlacoche) Quesadillas
Prepare the Filling:
- Heat the vegetable oil or butter in a skillet over medium heat. Add the chopped onion and sauté until it becomes soft and translucent, about 3-4 minutes.
- Add the minced garlic and jalapeños (if using) and cook for another minute until fragrant.
- Stir in the Huitlacoche, salt, pepper, and ground cumin. Cook the mixture for about 5-7 minutes, stirring occasionally, until the Huitlacoche is heated through and the flavors are well combined. Remove from heat.
Assemble the Quesadillas:
- Take one tortilla and spread a generous portion of the Huitlacoche mixture evenly over half of it.
- Add slices or a layer of mashed avocado over the Huitlacoche mixture.
- Sprinkle a good amount of shredded cheese over the avocado.
- Fold the tortilla in half, pressing gently to seal it. Repeat with the remaining tortillas and filling.
Cook the Quesadillas:
- Heat a large skillet or griddle over medium heat. Place the folded quesadillas in the skillet, one or two at a time, depending on the size of your pan.
- Cook each quesadilla for 2-3 minutes on each side, or until the tortilla is golden brown and crispy, and the cheese is melted.
Serve:
- Remove the quesadillas from the skillet and cut them into wedges.
- Garnish with fresh cilantro if desired, and serve with lime wedges on the side.
Authentic Mexican Huitlacoche Tacos
- Cook the Huitlacoche:
In a large skillet, heat the vegetable oil over medium heat. Add the diced onions and cook until soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in the diced Huitlacoche and cook for 5-7 minutes until heated through. Season with salt and pepper to taste. - Prepare the Salsa: While the Huitlacoche is cooking, prepare the salsa. In a medium bowl, mix together the chopped tomatoes, diced red onion, minced jalapeño, chopped cilantro, lime juice, salt, and pepper.
- Warm the Tortillas: Warm the corn tortillas in a large dry skillet over medium heat for about 30 seconds on each side, until they are pliable and slightly charred.
- Assemble the Tacos: To assemble the tacos, place a warm tortilla on a plate, add a generous spoonful of the Huitlacoche mixture, and top with crumbled queso fresco, a dollop of salsa, and a sprinkle of fresh cilantro.
- Serve: Serve the tacos with fresh lime wedges on the side for an extra burst of flavor.
