Huitlacoche Recipe | AKA Corn Smut, A Delectible Delicacy

Huitlacoche Recipe | AKA Corn Smut,  A Delectible Delicacy

Apparently this alien corn we picked from the garden is a foodie delicacy. Who knew? So, being the foodie I am, I had to try it. I was relieved to discover that our sweet heirloom corn crop was not a GMO experiment gone bad. Just a case of common corn smut. So what does a foodie who stumbles onto a delicacy such as this do with it? Eat it, of course. I’m not gonna lie, it wasn’t close to the greatest vegetable I ever tasted, but it wasn’t bad. It had a nutty taste, unlike anything I ever tasted. The most similar thing I can think of to describe the taste are fiddleheads.

What fascinated me is how nutritious huitlacoche (let’s face it, corn smut just sounds nasty) is. It’s packed with minerals and is able to produce nutrients that do not exist in corn.  Learn More

 

Huitlacoche Recipe

3 tablespoons oil
2 tablespoons finely chopped white onion
2 small garlic cloves, peeled and finely chopped
4 chiles polbanos, or any peppers you like. I used jalapenos since I didn’t have poblanos
1 ½ pounds (about 6 cups) huitlacoche (I used a mixture of fresh corn and huitlacoche)
sea salt to taste

Heat the oil in a frying pan. Add the onion and garlic and fry gently until translucent – about 3 minutes. Add the chile strips and fry for 1 minute more. Add the huitlacoche and salt, cover the pan and cook over medium heat, shaking the pan from time to time for about 15 minutes. The fungus should be tender, retaining some moisture, but not soft and mushy.

 

 

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