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Names by the Aztecs the translation of this fungus is "sleepy excrement". This s a fungus that grows between the ripe kernels and husk of an ear of corn. This condition develops in the field during the rainy season in Mexico. The affected kernels blacken and swell to form this musty fungus that has been used in Mexican cuisine for centuries. The slight corn flavor is earthy with a hint of mushroom or truffle and has a black hue when cooked. Huitlacoche needs to be cooked to release flavor and is often sautéed with garlic onions and marjoram, oregano or epazote then simmered in stock. Huitlacoche is harvested during the rainy season in late spring and early fall. It is available frozen cut from the cob and canned Great with Oysters and other seafood!
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Huitlacoche,
Cuitlacoche (WHEAT-la-coach-ee)
