John Miller
Mushroom corn is a dish that combines mushrooms and corn. It can be made in several ways, including as a pasta, a quesadilla, or simply corn with mushrooms. In the case of the latter, the recipe involves melting butter in a saucepan, adding mushrooms, and cooking them uncovered over medium heat. In Mexico, a dish called huitlacoche, derived from the Nahuatl language of the Aztecs of Central Mexico, involves the use of corn infected by the pathogenic fungus Mycosarcoma maydis, which causes galls to form on all above-ground parts of corn species. These galls are considered a delicacy in Mexico and are often eaten as a filling in quesadillas and other tortilla-based dishes, as well as in soups.
| Characteristics | Values |
|---|---|
| Other names | Huitlacoche, Mexican Truffle, Corn Smut |
| Cause | Pathogenic fungus Mycosarcoma maydis, synonym Ustilago maydis |
| Infected parts | Kernels, ears, stalks |
| Flavor | Mushroom-like, sweet, savory, woody, earthy |
| Texture | Swollen, soft, powdery |
| Color | Grey, black |
| Cost | $25 per pound |
| Canned | Yes, but expensive and may be seasoned |
| Frozen | Yes |
| Sold | In small 7 oz cans, fresh |
| Recipes | Mushroom corn pasta, corn with mushrooms, quesadillas, tortilla-based dishes, soups |
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What You'll Learn
- Corn smut is a plant disease caused by the fungus Mycosarcoma maydis
- Huitlacoche is a type of corn mushroom, considered a delicacy in Mexico
- The immature galls of huitlacoche have a flavour described as mushroom-like, sweet, savoury, woody, and earthy
- Corn mushrooms are more expensive than cultivated mushrooms or corn
- Mushroom corn pasta is a quick, easy, and satisfying meatless pasta dish
Corn smut is a plant disease caused by the fungus Mycosarcoma maydis
Corn smut, caused by the fungus Mycosarcoma maydis (also known as Ustilago maydis), is a plant disease that affects corn species such as maize and teosinte. The disease manifests as galls, or tumors, on all above-ground parts of the plant, including the formation of chlorosis and anthocyanin. These galls, when immature, can be harvested and cooked, imparting a unique and desirable flavour described as mushroom-like, sweet, savoury, woody, and earthy. This has led to corn smut being considered a delicacy in Mexico, where it is known as huitlacoche (derived from the Nahuatl language of the Aztecs of Central Mexico), and is often used as a filling in quesadillas, tortilla-based dishes, and soups.
Huitlacoche is a prized food source due to its flavour and nutritional content, containing most essential amino acids, including lysine, which the body requires but cannot produce. It also boasts levels of beta-glucans similar to, and protein content equal to or greater than, most edible fungi. Despite its culinary appeal and nutritional benefits, corn smut has faced challenges in gaining acceptance in American and European diets, with many farmers considering it a blight. However, there have been efforts by governments and renowned chefs to introduce it into food products.
The life cycle of M. maydis involves the production of pheromones and conjugation tubes, which facilitate fusion and the formation of hyphae that infect corn plants. The dikaryotic phase of M. maydis specifically occurs during successful corn plant infection and cannot be sustained in laboratory conditions. The proliferation of the fungus within the plant leads to disease symptoms, including reduced growth and the appearance of galls. These galls can impact the yield of sweet corn, particularly when they replace the kernels, resulting in potential economic losses.
Managing corn smut is challenging as it cannot be controlled by common fungicides. However, strategies such as utilising resistant corn plants, crop rotation, and avoiding mechanical injury to the plant can help contain the disease. Mechanical damage to corn plants makes them more susceptible to infection by M. maydis, and clearing debris from the planting area is essential as teliospores from corn smut can overwinter in this material. While corn smut can cause losses, the impact is typically minimal, with annual yield losses rarely exceeding 2% when resistant cultivars are used.
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Huitlacoche is a type of corn mushroom, considered a delicacy in Mexico
Huitlacoche, also known as corn smut, is a plant disease caused by the pathogenic fungus Mycosarcoma maydis, or Ustilago maydis. This fungus infects corn kernels, causing galls to form on all above-ground parts of the plant. While corn smut is often considered a blight by farmers in America and Europe, in Mexico, it is a delicacy known as huitlacoche. This name comes from the Nahuatl language of the Aztecs of Central Mexico and entered Spanish in Mexico. In modern Nahuatl, the word for huitlacoche is cuitlacochin.
Huitlacoche is considered a delicacy in Mexico, often eaten as a filling in quesadillas and other tortilla-based dishes, as well as in soups. It has a flavour that is described as mushroom-like, sweet, savoury, woody, and earthy. It is said to be similar to black truffles, but milder. Huitlacoche is also a good source of essential amino acids, including lysine, which the body requires but cannot manufacture. It also contains beta-glucans and protein levels equal to or superior to most edible fungi.
Due to its status as a delicacy in Mexico, huitlacoche is now grown as an alternative corn crop in the United States, with some American farmers selling the mushrooms through wholesalers year-round. It is a seasonal product that chefs from California to New York City have begun to use in their dishes. However, finding fresh huitlacoche can be difficult, as it is mostly sold frozen or canned. The canned version is often expensive and may be seasoned, and it can be challenging to find fields of organic corn that have been infected with huitlacoche.
Harvesting huitlacoche at the right time is crucial. If harvested too early, the infected corn kernels will be too bitter and unpalatable. If left too long, they become brittle and turn to mush. The ideal stage for harvesting is when the kernels are firm and plump, with a little black on them. As huitlacoche mushrooms are exposed to air, they deteriorate faster, so it is important to inspect the cobs for insect damage and check for holes in the husk to ensure the mushrooms are still edible.
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The immature galls of huitlacoche have a flavour described as mushroom-like, sweet, savoury, woody, and earthy
Corn smut, caused by the pathogenic fungus Mycosarcoma maydis, is a plant disease that forms galls on all above-ground parts of corn species such as maize and teosinte. The immature galls, gathered 2 to 3 weeks after an ear of corn is infected, retain moisture and, when cooked, have a flavour described as mushroom-like, sweet, savoury, woody, and earthy. The flavour compounds include sotolon and vanillin, as well as the sugar glucose. The galls are edible and are considered a delicacy in Mexico, where they are known as huitlacoche, derived from the Nahuatl language of the Aztecs of Central Mexico.
Huitlacoche is a source of essential amino acids, including lysine, which the body requires but cannot manufacture. It also contains beta-glucans and protein content equal to or superior to most edible fungi. The immature galls are gathered before they turn black and powdery, as the fungus grows. The black mushroom powder contains the spores of the fungus that travel through the air to help spread the fungus.
Huitlacoche is now grown as an alternative corn crop in the United States, with the mushrooms sold through wholesalers all year round. However, it has been difficult to introduce it into American and European diets as most farmers see it as a blight, despite attempts by governments and chefs to promote it. In the mid-1990s, due to demand from high-end restaurants, farms in Pennsylvania and Florida were allowed by the USDA to infect corn with huitlacoche.
Finding huitlacoche in the wild can be challenging, as the patches are always moving and will concentrate where there are disturbances in the natural cycle of corn growth. When foraging, it is important to inspect the corn cobs for holes in the husk, which may indicate the presence of grubs and bugs. There is a perfect window for harvesting huitlacoche, but it depends on cultural preferences. The galls should not be underripe, as they will be bitter and unpalatable, nor should they be overripe, as they will become brittle and turn to mush.
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Corn mushrooms are more expensive than cultivated mushrooms or corn
Corn mushrooms, also known as huitlacoche, are significantly more expensive than cultivated mushrooms or corn. This is mainly because they are considered a delicacy and are prized for their unique flavour and nutritional profile.
Huitlacoche is a type of fungus, specifically a plant disease caused by the pathogenic fungus Mycosarcoma maydis, or Ustilago maydis. It infects corn plants, forming galls on all above-ground parts of the plant, including the kernels. While it is considered a disease, the infected corn is edible and highly sought-after in Mexico, where it is called huitlacoche, derived from the Nahuatl language of the Aztecs of Central Mexico.
The flavour of huitlacoche is described as mushroom-like, sweet, savoury, woody, and earthy. It is said to be similar to black truffles, though milder in taste. The immature galls, gathered 2 to 3 weeks after an ear of corn is infected, retain moisture and have a unique flavour when cooked. They also provide essential amino acids, such as lysine, and have protein content equal to or superior to most edible fungi.
Due to their high demand and limited availability, corn mushrooms can cost around $25 per pound, a much higher price than cultivated mushrooms or corn. They are typically sold frozen or canned, with fresh huitlacoche being a rare find outside of Mexico. The canned version can be expensive and may come already seasoned, affecting the natural flavour of the mushrooms.
Finding fresh huitlacoche can be challenging, as it requires access to fields of organic corn during the corn or rainy season. Additionally, huitlacoche patches are always moving and concentrate in areas of disturbance, making them elusive for foragers. These factors contribute to the higher price of corn mushrooms compared to their cultivated counterparts.
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Mushroom corn pasta is a quick, easy, and satisfying meatless pasta dish
Mushroom corn pasta is a delicious, quick, easy, and satisfying meatless pasta dish that can be prepared in 30 minutes. It features earthy mushrooms, charred corn, and a light cream sauce. The dish is versatile, allowing for various types of mushrooms and corn preparations, such as boiling, grilling, roasting, or sautéing.
To make mushroom corn pasta, start by preparing all the ingredients. Separate the corn kernels from the cobs and slice the mushrooms. Chop the thyme, parsley, and garlic, and grate the Parmesan cheese. Bring a large pot of water to a boil and add a generous amount of salt. Add the pasta and cook until it is almost al dente, about a minute less than the package instructions.
Next, heat some olive oil in a sauté pan over medium heat. Add the corn kernels and sauté for 2-3 minutes until they start to brown and pop. Transfer the corn to a plate and add more oil to the pan if needed. Add the sliced mushrooms to the pan and sauté until they are lightly browned and cooked to your desired level of doneness.
Now, it's time to assemble the dish. Add the cooked pasta, browned corn kernels, and any remaining ingredients to the pan with the mushrooms. Toss everything together until well combined. Season with salt and pepper to taste. If desired, add a sprinkle of Parmesan cheese and some fresh thyme leaves for extra flavor and garnish.
The key to making delicious mushroom corn pasta is to ensure that the mushrooms and corn kernels are nicely browned, as this concentrates their flavors. It is also important not to overdo the cream and cheese, as they can overpower the natural flavors of the other ingredients. This dish is best served fresh and hot, and it is a great option for a quick and satisfying meatless meal.
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Frequently asked questions
Mushroom corn, or huitlacoche, is a type of fungus that infects corn kernels. It is caused by the pathogenic fungus Mycosarcoma maydis, also known as Ustilago maydis.
Mushroom corn has a flavor that is described as mushroom-like, sweet, savory, woody, and earthy. Some people find it similar to black truffles.
Yes, mushroom corn is edible and even considered a delicacy in Mexico. However, it is important to inspect the cobs for insect damage and only consume the corn before it has started producing spores, as mature spores can be inedible.
Mushroom corn can be cooked in various ways, including boiling, grilling, roasting, or sautéing. It is commonly used as a filling in quesadillas and other tortilla-based dishes, as well as in soups and pasta.
Mushroom corn can be found in some farmers' markets in large cities, specialty grocery stores, or through wholesalers. It is often sold frozen or canned.
