Discover the hidden gem of gourmet cuisine – huitlacoche, or the Mexican truffle!

Huitlacoche, also known as corn smut or Mexican truffle, is a type of fungus that infects corn plants; particularly the ears of corn. The fungus responsible for this gourmet ingredient is Ustilago maydis, which is not actually a truffle. While it has historically been considered a pathogen that can cause damage to corn crops, it is also a culinary delicacy in Mexican cuisine.

Huitlacoche’s Unique Flavor Profile

Huitlacoche has a distinctive flavor that is often described as earthy, savory, and somewhat similar to your typical button mushrooms. Its appearance is unique, with a dark blue-black colour and a somewhat wrinkled texture. Despite its somewhat unconventional origin, huitlacoche is prized for its rich, umami taste and is used in various traditional Mexican dishes dating back to the Aztec Empire!

In Mexican cuisine, huitlacoche is used in a variety of ways, including as a filling for quesadillas, tamales, and other dishes. It has since gained popularity beyond Mexico and is now considered a gourmet ingredient in some culinary circles. Chefs around the world have started incorporating huitlacoche into their dishes to add a unique and exotic flavor.

Harvesting the Corrupted Kernels

The cultivation process for the Mexican truffle is extremely delicate. In the past, the fungus growth was relatively unpredictable. There was no way to guarantee that the corn plant was properly inoculated; therefore huitlacoche yields were unpredictable and were treated like a “hidden gem” rather than something intentionally grown.

Nowadays, farmers use a special inoculation liquid that is injected into unpollinated ears of corn. This method ensures that the fungus grows inside the ear of corn rather than on the exterior. Farmers must use sterile equipment and carefully monitor the temperature of the inoculation liquid to have a successful yield. Additionally, farmers must not use any fungicides, pesticides or chemicals on their corn crops because these will cause the inoculation to fail.

Once harvested, fresh huitlacoche remains edible for about 5-7 days until it starts turning blueish black (similar to Inky Caps). The fungus is usually canned instead of dried for long term preservation.

Cultivating the future

Unlike the wild Burgundy truffles, the Mexican truffle is actually pretty straightforward to cultivate. This means that farmers can actually scale their production to match worldwide demand. The high price for huitlacoche essentially stems from its short shelf-life – not from lack of supply.

What was once considered a plague on corn crops is now becoming a booming crop for farmers worldwide, as this fungus grows on corn crops all around the world. Perhaps you’ve seen it in your garden, or in a corn field before? Perhaps you saw it and didn’t know what it was. Opportunities to find rare and expensive culinary treasures like huitlacoche exist year round and around the world. If you would like to seize such opportunities, take our Top 10 edible mushrooms course, and learn how to identify them yourself.

Growing corn, and thus huitlacoche, at home may be a challenge. There are, however, other mushrooms that you can cultivate at home with ease. We offer an amazing workshop to help you get from point A to Z without facing all the usual setbacks. Large homegrown harvests await you.