What is Zack cooking this week?
Corn smut (Ustilago maydis) is quite the unattractive name for a very delicious fungus. In my opinion, a more fitting and fancier name is given to the delicacy in Hispanic cultures—huitlacoche or Mexican truffle. The fungus overwinters in the soil and infects corn ears via the silk. The fungus then causes the plant cells to multiply and creates a grayish-white soft mass. The mass is jet black on the inside.
I found quite a few sweet corn ears infected with smut recently and decided that I would give it a try in the kitchen. I loosely followed a recipe I found on the web and added a good bit of extra cheese (cheese makes anything good). I was pleasantly surprised at how it turned out. While not the most visually appealing food, the texture and mild taste on a quesadilla was pretty good. Bonus…I’m still alive after eating it.
While this is a pathogen in our sweet and field corn, there is a huge local and niche market demand for this product. I have heard huitlacoche fetching upwards of $30 per pound. I guess the old saying holds true, when life gives you lemons…or corn smut.
This week’s question is from Zack Snipes, Coastal Fruit and Vegetable Agent.
The South Carolina Grower 