Ustilago maydis (fungus)
Mexican Corn Truffle, Corn Smut, Huitlacoche/Cuitlacoche •
In the Kitchen

An inky, earthy, musty, nutty with a hint of smoky sweetness flavor that is loaded with lysine; an amino acid that the body requires but cannot manufacture to help us build bones, muscles and keeps the skin looking young. Beta-glucens, the soluble fiber that reduces cholesterol also found in oatmeal but taste better! Use like mushrooms, stuff meats, soups, stews, sauces, Mexican dishes, crêpes, appetizers, ice cream and tortes.

Smutty Mac and cheese with a Pecan Crust

Ingredients • Pecan Crust

  • 118ml butter
  • 237 ml pecans
  • 237ml panko

Instructions • Pecan Crust

  • In a small sauté pan melt the butter
  • Add the pecans and sauté until the nuts are slightly browned – about 5 minutes
  • Strain the nuts, reserve the butter
  • When cool mix with panko in a food processor and grind finely

Ingredients • Smutty Mac & Cheese

  • 207ml coarsely chopped huitlacoche
  • 45ml butter
  • 45ml flour
  • 500ml grated old Cheddar cheese
  • 500ml grated Gouda
  • 500ml grated marbled Cheddar
  • 700ml milk
  • Bay leaf
  • Salt, pepper
  • 500ml corn kernels
  • 1 sweet onion, small dice
  • 3 garlic cloves, chopped
  • 341g pasta, macaroni type

Instructions • Smutty Mac & Cheese

  • Remove the smut off the cob with a sharp paring knife, or with your fingers!
  • Coarsely chop the huitlacoche
  • Cook pasta, reserve
  • In a large sauté pan use the reserved butter and heat until it bubbles
  • Add the flour, stir until the roux darkens
  • Add milk, bay leaf, salt and pepper, simmer for 10 minutes
  • Fold in cheeses, stir until melted
  • Add corn kernels
  • Caramelize onion and garlic, add to cheese mixture
  • Fold in pasta
  • Butter a baking dish; spread half the mixture in bottom layer Spread the huitlacoche on top
  • Add the rest of the mixture, concealing the smut
  • Top with the pecan mixture
  • Bake at 350 for 1/2 hour or until bubbly and the crust is browned

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