Huitlacoche (pronounced weet-la-KOH-chay) is a fungus, called corn smut in the US, that has recently become something of a delicacy. “Before, it was seen as a food of the poor. Now it’s the food of the rich,” following the same track as lobster. The cultivation of huitlacoche is growing dramatically, as an infected stock sells for more than a normal corn cob. The flavor is described as earthy and unique, perhaps most similar to a mushroom.
In recent decades — before huitlacoche really took off — the fungus largely was sauteed with garlic, onions and poblano chile strips and served by street vendors in quesadillas, folded-over corn tortillas. Then cooks realized its flavor would make nearly any dish sensational. Restaurants sometimes offer it with beef, fish, in crepes with chipotle sauce, with eggs, in cream soups or with shrimp.
I would like to eat corn smut.
(Via Balloon Juice)