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The consumption of corn smut originates from ancient Aztec cuisine.
This corn smut, is also known as huitlacoche and sold canned for consumption in Latin America.
They ate various mushrooms and fungi, including the parasitic corn smut, which grows on ears of corn.
Native Americans of the American Southwest, including the Zuni people, have used corn smut in an attempt to induce labor.
Ustilago maydis (Corn smut), a fungal pathogen of the maize plants.
The corn smut is currently referenced as huitlacoche to the Mexicans, and the Aztecs formerly called it cuitlacoche.
Sometimes translated as "corn smut," it ranks as a delicacy in Mexico, where cooks use it to impart a rich, mushroomy flavor to food.
Corn smut (Ustilago maydis) infects maize and is a delicacy in Mexico, where it was historically enjoyed by the Aztecs.
It was served with a watercress salad dressed in a huitlacoche vinaigrette; this currently popular fungus is sometimes known as corn smut, and it has an interestingly elusive quality.
The cursory show of interest is significant because the USDA has spent a considerable amount of time and money trying to eradicate corn smut in the United States.
Huitlacoche, or corn smut, combined with queso añejo makes a fudgy, murky stuffing for fried pastry flutes, and grilled asparagus only deepens the gloom.
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