The what? The Huitlacoche!
You may have already heard of huitlacoche, also known as corn charcoal? This rather unusual Mexican ingredient is increasingly making waves in the Quebec culinary scene. We recently harvested some and we're excited to share it with you!
Huitlacoche (pronounced oo-tee-la-cotche) is simply diseased corn. It's the result of a pathogenic fungus called Ustilago maydis. Infected ears of corn become deformed, the kernels are swollen, and they take on a somewhat dubious color: from grayish-white to black. In short, at first glance, corn smut doesn't look very appetizing.
The kitchen of the huitlacoche
So you might be wondering why we're suggesting you cook with diseased corn? Well, if you look beyond appearances, huitlacoche is actually a delicious dish! In Mexico (the country of origin of corn!), it's even a highly sought-after luxury item! So much so that in French, it's sometimes nicknamed "Mexican truffle" or "Aztec caviar." Quite something!
A food of pre-Columbian civilizations
Huitlacoche has been consumed in Mexico for centuries. Pre-Columbian civilizations always held corn in high esteem. The Mayans even considered this grain the greatest gift from the gods. So, it's easy to understand why nothing was wasted, not even the kernels damaged by mold. This practice has been preserved, and today, huitlacoche can be found everywhere in Mexico. Even in the most luxurious restaurants, this "Mexican truffle" is as sought after as the true black truffle!
The reputation of this unique delicacy has since spread beyond Mexico's borders, and more and more chefs and food enthusiasts are seeking it out. If "Aztec caviar" has also piqued your interest, you can easily find it in Latin American grocery stores.
In grocery stores
At home, we have two small jars of huitlacoche that we bought at a Latin grocery store in Montreal. We also managed to harvest a pound ourselves from organic corn grown on a friend's small farm! Our corn charcoal quesadilla recipe has, of course, been tested and approved by our family and friends! Once cooked, huitlacoche has a rather delicate, slightly sweet flavor, somewhere between corn and mushroom. It should be sautéed quickly to retain its freshness and crispness.
If you're tempted to try it, you can cook this unique product in many ways: in tacos and quesadillas , but also with rice (known as Mexican black rice). And off you go on a delicious culinary journey to Mexico!
This just goes to show, you shouldn't judge a book by its cover!
Enjoy your meal!
THE RECIPE ON OUR BLOG: Huitlacoche Quesadillas
