Huitlacoche: the corn smut that is Mexico's proud answer to Europe's finest truffles. If you likes yourself some funk, here it is in spades in this recipe for Huitlacoche Mac and Cheese.
Huitlacoche fungus tumors (or "cuitlacoche" as spelled on the label here) are not a pretty site on the cob; I recoiled in revulsion in my first on-the-cob encounter. And even less attractive out of the can. The Wiki write-up traces the root of the word to "sleeping/hibernating excrement." Still with me?
In addition to the horror-movie grayish blooms, huitlacoche reduces crop yield, so natch, our USDA comes down hard on this threat to King Corn. There must be under-the-radar high-end purveyors sneaking the fresh stuff to chefs in the better restaurants but I haven't hooked up with them. It was trouble enough tracking down this can. Yes of course you can buy canned huitlacoche on the world wide interwebs, but thrifty I am not inclined to pay as much in postage as for product.
So why bother? "This is the best mac and cheese EVER!" Not my words — oh no — this is the universal reaction. Snooty gourmands, picky I-don't-like-this-and-that types and just plain folks all agree on this one. Considering the BP oil spill-like layer of sludge oozing out, that's saying something indeed.
Here's the Evelyn Wood speed reading recap: Make a rich mac and cheese using sharp cheddar, queso blanco and Manchego. Up the ante with fresh corn kernels. Slather in a thick layer of huitlacoche. Top with a crust of dried porcini crumbs enriched with truffle oil. Bake. Serve with Endless Pickled Peppers.
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