Emma Wilson
Huitlacoche, also known as corn smut, is a fungus that grows on corn before its ears fully develop. It is considered a delicacy in Mexico, with a history that dates back to the Aztecs. The fungus infects the corn, causing the kernels to swell up into mushroom-like growths called galls. These galls are harvested and used in various dishes, such as quesadillas, soups, stews, and tamales. Despite being a culinary delight in Mexico, huitlacoche has faced resistance in the American and European diets due to its perception as a blight by farmers. However, some American farmers have started to grow huitlacoche as an alternative corn crop, and it is gaining recognition in culinary circles for its complex and earthy flavours.
| Characteristics | Values |
|---|---|
| Other Names | Cuitlacoche, Corn Smut, Mexican Truffle, Corn Mushrooms, Corn Truffles, Nanha, Corn, Maize Mushrooms |
| Type | Fungus |
| Botanical Classification | Ustilago maydis |
| Family | Ustilaginaceae |
| Origin | Mesoamerica (Mexico and Central America) |
| History | Dates back to the Aztecs who consumed it as part of their diet |
| Taste | Earthy, Sweet, Savory, Woody, Smoky, Nutty, Pungent |
| Texture | Soft, Velvety, Chewy, Spreadable, Firm, Dry, Coarse |
| Colour | Silver, Grey, Black, Blue-Grey, Blue-Black |
| Shape | Oval, Oblong, Puffed, Bulbous, Swollen |
| Size | 2 to 12 cm in length, 4 to 5 inches in diameter |
| Nutrition | High in Carbohydrates, Proteins, Fats, Vitamins, Minerals, Amino Acids |
| Uses | Used in quesadillas, soups, stews, tamales, omelettes, tacos, succotash, crepes, empanadas, sausage, dips, flan, mole prieto, macaroni and cheese, ice cream |
| Price | $25 per pound |
| Availability | Seasonal, sold fresh and frozen, canned |
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What You'll Learn
Huitlacoche is a fungus that infects corn
Huitlacoche, also known as cuitlacoche, corn smut, and Mexican truffle, is a fungus that infects corn. It is a plant disease that causes multicellular fungi with many spores to grow on corn species such as maize and teosinte. The fungus infects all parts of the host plant by invading the ovaries of its host. It is caused by the pathogenic fungus Mycosarcoma maydis, or Ustilago maydis, which is one of several cereal crop pathogens called smut. The fungus forms galls on all above-ground parts of the corn plant, which are mushroom-like growths that can be up to 4 to 5 inches in diameter. The galls are made up of hypertrophied cells of the infected plant, along with resulting fungal threads and blue-black spores. These dark-colored spores give the cob a burned, scorched appearance.
Huitlacoche is a delicacy in Mexico and is often used in quesadillas, soups, and other tortilla-based dishes. It is also used in mole prieto, a popular dish in the state of Tlaxcala. Huitlacoche has a deeply earthy flavor with subtle notes of sweetness from the corn's sugars. Its texture, when cooked, is soft and chewy, similar to the mushrooms used in risottos, stews, and burgers.
Huitlacoche is not widely consumed in the United States, as most farmers consider it a blight. However, some American farmers have begun growing huitlacoche as an alternative corn crop, and it is sold through wholesalers to restaurants and home cooks. Huitlacoche is also available canned at Mexican markets, although the canned product is not considered as good as the fresh product.
Huitlacoche is a natural fungus that infects corn plants. It is caused by the fungus Ustilago maydis, which is one of several fungi in the Ustilago genus that infect grasses. The corn becomes infected with U. maydis spores as a result of an injury or disturbance, such as deer nibbling on the corn cobs. The spores feed off the plant before the ears can fully develop, and the fungus spreads through cornfields via spores in the air or rainwater. As the fungus matures, it forms swollen cells called galls that vary in size, generally around 2 to 12 centimeters in length.
Huitlacoche is a unique and interesting fungus that has a long history of consumption in Mexico and by the Aztecs. It is prized for its complex flavor and texture, and its high protein and amino acid content. While it may be considered a delicacy in some cultures, it is important to note that it is still a plant disease that can be detrimental to corn crops.
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It is also known as corn smut
Huitlacoche is a fungus that grows on corn before its ears have fully developed. It is also known as corn smut, a name that reflects the fact that it is a plant disease caused by the pathogenic fungus Mycosarcoma maydis, or Ustilago maydis. The fungus infects all parts of the host plant by invading the ovaries and causing the corn kernels to swell up into mushroom-like growths called galls. These galls can grow to 4 to 5 inches in diameter and are made up of hypertrophied cells of the infected plant, along with resulting fungal threads and blue-black spores. The galls are edible and are considered a delicacy in Mexico, where they are known as huitlacoche.
Huitlacoche has a long history in Mexico, dating back to the Aztecs who enjoyed the naturally occurring corn fungus as part of their diet. In modern times, it is still considered a delicacy and is used in a variety of dishes such as quesadillas, soups, stews, tamales, and omelets. The galls can also be chopped into salsas, blended into creams and sauces, or added to guacamole. Huitlacoche has a deeply earthy and smoky flavour, with subtle notes of sweetness from the corn's sugars. Its texture, when cooked, is soft and chewy, similar to the mushrooms used in risottos and burgers.
Despite its popularity in Mexico, huitlacoche has struggled to gain acceptance in American and European diets due to its perception as a blight or disease by farmers. However, there have been efforts by government and high-profile chefs to introduce it into food products. For example, in the mid-1990s, the United States Department of Agriculture (USDA) allowed farms in Pennsylvania and Florida to intentionally infect corn with huitlacoche for culinary purposes. Additionally, chefs like Josefina Howard of Rosa Mexicano in New York have showcased huitlacoche as the "Mexican truffle" in special dinners aimed at changing perceptions and increasing its adoption in cuisine.
Huitlacoche is now grown as an alternative corn crop by some American farmers, and it can be found in wholesale markets, restaurants, and specialty stores throughout the year. However, it is mostly sold frozen or canned, which some believe affects its flavour and texture. Fresh huitlacoche is available seasonally in Mexico and can be purchased directly from growers, restaurants, street vendors, and farmer's markets. It is also known as cuitlacoche, Mexican truffle, corn mushroom, and corn truffles.
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It is considered a delicacy in Mexico
Huitlacoche, also known as cuitlacoche, is a fungus that infects corn plants. It is often referred to as "corn smut" or "Mexican truffle". The fungus causes the corn kernels to swell up and form mushroom-like growths called galls, which are considered a delicacy in Mexico.
Huitlacoche has a long history in Mexico, dating back to the Aztecs who included the fungus in their diet. In modern times, it is still widely consumed and considered a delicacy, with a unique and complex flavour profile. The galls are harvested young, approximately 16 to 18 days after the fungus infects the corn. They are then used in a variety of dishes, both raw and cooked.
In Mexico, huitlacoche is commonly found in quesadillas, especially in the state of Oaxaca. It is also added to crepes, empanadas, and even baked goods such as sausage and cheese dips. It is a key ingredient in mole prieto, a popular dish in Tlaxcala. Huitlacoche is also used in soups, stews, and tamales, as well as egg-based dishes like omelettes and poached eggs. The galls can be chopped and added to salsas, creams, sauces, or even guacamole.
The flavour of huitlacoche is described as earthy, sweet, savoury, and woody, with notes of mushroom and corn. It has a soft and chewy texture when young, becoming firmer and drier as it ages. Huitlacoche is also known for its high nutritional value, containing protein, carbohydrates, fats, vitamins, and minerals. It is especially high in the amino acid lysine, which is not commonly found in corn.
While huitlacoche is considered a delicacy in Mexico, it has faced challenges gaining acceptance in other parts of the world, such as the United States and Europe. In these regions, it is often seen as a blight or disease by farmers, despite efforts by chefs and government organisations to promote its culinary uses. However, there is a growing trend of American home chefs experimenting with huitlacoche, indicating a potential shift in its perception.
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It is edible and has a unique flavour
Huitlacoche, also known as cuitlacoche, corn smut, or Mexican truffle, is a fungus that grows on corn before its ears fully develop. It is caused by the pathogenic fungus Ustilago maydis, which infects all parts of the host plant by invading the ovaries and feeding off the plant. This results in bulbous, swollen galls that are mushroom-like in appearance and texture, with a scorched, burnt appearance.
Huitlacoche is edible and has a unique flavour, which has been described as earthy, nutty, woody, sweet, sour, bitter, and smoky. It is said to have a savoury blend of mushroom and corn flavours, with subtle notes of sweetness coming from the corn's sugars. The texture is soft and chewy, similar to the mushrooms used in risottos, stews, and burgers. It is an excellent source of carbohydrates, proteins, fats, vitamins, and minerals, and contains almost all essential amino acids.
Huitlacoche is considered a delicacy in Mexico and has been consumed by the Aztecs and various Indigenous tribes. It is used in a variety of dishes, including quesadillas, soups, stews, tamales, omelettes, tacos, and salsas. The galls can be harvested young, approximately 16 to 18 days after the fungus infects the corn, and can be consumed raw or cooked. They are typically grey in colour and turn black when heated, which also removes most of the starch from the corn.
In the United States, huitlacoche has faced resistance due to its perception as a blight by farmers. However, there have been efforts by chefs and government agencies to introduce it into American cuisine, and it is now grown as an alternative corn crop by some farmers. It is sold through wholesalers, restaurants, and home cooks, although it is more expensive than cultivated mushrooms or corn.
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It is high in protein and other nutrients
Huitlacoche, also known as corn smut, is a corn fungus that is considered a delicacy in Mexico. It is often used as a filling in quesadillas and other tortilla-based dishes, as well as in soups and omelets. In addition to its unique flavour and texture, huitlacoche is also prized for its high nutritional content.
Huitlacoche has an average protein content of 12% and is rich in amino acids, including lysine, which promotes healthier and stronger bones and boosts the body's ability to fight off infections. It also contains other amino acids such as serine, glycine, aspartic acid, and glutamic acid. These amino acids are crucial for the overall taste of food products and can be especially beneficial for bodybuilders and people who engage in intense strength training.
Huitlacoche is also a good source of dietary fiber, fatty acids, minerals, and vitamins. It contains high levels of phosphorus and magnesium, as well as calcium and sodium. The fungus is also rich in phenolic and flavonoid compounds, which are known for their antioxidant properties. These compounds make huitlacoche an important food source, comparable to other edible mushrooms.
The nutritional profile of huitlacoche has led to its recognition as a valuable food source, especially for vegetarians seeking alternative protein sources. Its high protein content and array of other nutrients make it a nutritious addition to any diet. Huitlacoche's unique flavour and health benefits have contributed to its growing popularity, both in Mexico and internationally.
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Frequently asked questions
Huitlacoche is a fungus that grows on ears of corn. It is also known as cuitlacoche, corn smut, and Mexican truffle.
Huitlacoche has a smoky, earthy, sweet, and nutty flavour. It is often compared to black truffles.
Huitlacoche is usually cooked slowly to allow the starch to separate from the fungus and turn black. It can be used in any recipe that calls for mushrooms.
Huitlacoche is a delicacy in Mexico and can be purchased fresh at restaurants, streets, or farmers' markets throughout the country. In the US, it is sold through wholesalers, restaurants, and home cooks.
