L’huitlacoche: Ugly and succulent!

The what? The Huitlacoche!

You may have already heard of eightlacoche or also called corn charcoal? This rather original Mexican ingredient is becoming more and more talked about on the Quebec culinary scene. We collected some recently and we’ll let you discover it!

Huitlacoche (pronounced ouite-la-cotché) is none other than sick corn. It is the result of a pathogenic fungus called ustilago maydis. The contaminated ears of corn are then deformed, the kernels are blistered and take on a somewhat dubious color: from grayish white to black. In short, at first glance, corn charcoal does not seem very appetizing.

The cuisine of the huitlacoche

So you might be wondering why are you being offered to cook sick corn? Well, if we don’t stop at appearances, huitlacoche is actually a delicious dish! In Mexico (the country of origin of corn!), it is even a highly sought-after luxury product! So much so that in French, it is sometimes nicknamed the “Mexican truffle” or the “Aztec caviar”. No less!

A food of pre-Columbian civilizations

Huitlacoche is a food that has been eaten for centuries in Mexico. Pre-Columbian civilizations always had a high regard for corn. The Mayans even considered this grain to be the greatest gift from the gods. So inevitably, we understand why nothing should be thrown away, not even the grains damaged by the fungus. This habit has been maintained, and today the huitlacoche can be found everywhere in Mexico. Even in the most luxurious restaurants, this “Mexican truffle” is as sought after as the real black truffle!

The reputation of this original delicacy has since spread beyond the borders of Mexico and more and more chefs and curious people are looking for it. If the “Aztec caviar” has also piqued your curiosity, you can easily find it in Latin grocery stores.

In grocery stores

At home, we have two small jars of huitlacoche that we bought in a Latin grocery store in Montreal. We were also able to harvest 1 pound of it ourselves on organic corn from a friend’s small plantation! Our corn charcoal quesadilla recipe has of course been tested and approved by our loved ones! Once cooked, huitlacoche has a rather delicate, slightly sweet flavor, between corn and mushroom. It should be sautéed quickly to keep all its freshness and crunch.

If you let yourself be tempted by the experience, you can cook this original product in several forms: in tacos and quesadillas but also with rice (known as black Mexican rice). And let’s go for a delicious culinary journey in Mexico!

It just goes to show that appearances should not be trusted!

Buen provecho !

THE RECIPE ON OUR BLOG: Quesadillas de huitlacoche

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