Huitlacoche preparation (corn fungus)

Mesoamerica — pre-Columbian delicacy; the Aztec word is cuitlacoche or huitlacoche (raven excrement — referring to the dark colour)

Huitlacoche (Ustilago maydis — corn smut fungus) is Mexico's culinary answer to black truffle — a fungus that infects corn kernels, causing them to swell and turn grey-black with a distinctive earthy, sweet, slightly smoky flavour. In pre-Columbian and Mexican cooking, it is considered a delicacy. The swollen kernels are removed from the cob and sautéed with onion, garlic, epazote, and chile, then used as a quesadilla filling, soup, tamale, or soup thickener. Fresh huitlacoche is available in Mexico during rainy season; canned is the international substitute.

Earthy, sweet, slightly smoky — distinctly fungal but with corn sweetness beneath; one of the most complex and unique flavours in Mexican cooking