Cuitlacoche, (aka huitlacoche, corn smut, corn fungus, devil’s corn, and Mexican truffle) long considered a blight by American corn growers, is held in much higher esteem south of the border. This fungus infects ears of corn and replaces their kernels with similarly sized black nodes. In terms of their flavor and texture these nodes are similar to some mushrooms, tasting earthy with a hint of smokiness.

Warning: Cuitlacoche should not be consumed by women who are pregnant.

Cuitlacoche can be boiled for about ten minutes, then sautéed in butter, or integrated into a host of Mexican and southwestern dishes. It can be used to add smokiness to soups, stews, tamales, quesadillas, and for the truly adventurous: ice cream.