How to Prepare Huitlacoche: 3 Dishes That Feature Huitlacoche

Huitlacoche (a Nahuatl word pronounced weet-la-COH-cheh), also known as corn smut or Mexican truffle, is a Mexican delicacy used throughout the country’s cuisine. Huitlacoche is caused by a fungus, Ustilago maydis, that infects corn cobs, causing the kernels to swell up into dark blue, puffy growths visibly bulging inside the husks. Huitlacoche has been used in cooking since it was discovered by Aztec farmers, who began incorporating the dark-colored spores into their diet, using it in tamales and stewed dishes.

Fresh huitlacoche is hard to find outside of Mexico, where it’s sold at farmers’ markets throughout the rainy season (usually May through to November). Frozen or canned kernels of the delicacy are available online or in Latin grocery stores.

Huitlacoche has an earthy mushroom-like flavor, and a tangy, pungent smell similar to a truffle. The prized ingredient has a mushy, paste-like texture with a subtle hint of sweetness, which is a holdover from the corn cobs on which it grows.

You can tuck cooked huitlacoche—which appears almost black, with a thick, paste-like consistency—into tamales, wrapped in a fresh corn tortilla, or scrambled with eggs. Here are a few dishes that let corn smut shine:

1. 1. Tamales: One of the earliest uses for huitlacoche was as a filling for tamales, where it both complements and contrasts with the sweet corn notes of fresh masa.
2. 2. Quesadillas: In Mexico City, “quesadilla” is a kind of catchall word used to describe almost anything folded up in a corn tortilla. Huitlacoche quesadillas pair the creamy, savory flavor of the ingredient in a fried, empanada-style quesadilla, often combined with onions, herbs like epazote, and melty cheese.
3. 3. Tacos: Huitlacoche tacos are an easy way to incorporate corn smut into a dish: Simply sauté with seasonings of your choice and serve with complementary ingredients, like strips of poblano pepper or mushrooms, and assorted condiments like salsa verde.

Before cooking kernels of huitlacoche, you’ll need to do some light preparation. Remove the husk and any stray hairs from the corn cob. Holding the kernel upright on its stem side, use a sharp knife to slice the kernels off, working top to bottom. Sauté the huitlacoche with aromatics like onion, garlic, and chile peppers until soft and even darker in color. Season the delicacy with salt, and add it to your favorite Mexican recipes.

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