What is this??

[420 racin]

I found this on one of my corn plants in my garden yesterday. The "things" are actually kernnels of corn, thay are growing off the cob. They are black inside, sort of look liek a mushroom or something with the "veins" going everywhere. They are soft and not hard at all. Whatever it is I aint eating that piece of corn

[mozbornj]

Huilitache or something like that I think.
Saw it on an episode of chopped a while back.
Supposed to be a Mexican delicacy.

[GrizwalD]

Are those capri pants your wearing or a wet suit

[420 racin]

HA, thats my wife holding the Corn for a picture. My legs aren't that skinny and are alot whiter

[GrizwalD]

i was getting worried there a second

[Buckwabit]

Can we see a better Picture of her???

[Wildfowler]

I declare, it seems every year about this time we go through this. Worms on the corn, just boil it real good it won't hurt you.


Say, I'm just kidding around, that's pretty gnarly looking.

[Northbigmuddy]

Smut - ustilago maydis

I dunno about the health concerns. I wouldn't eat it. The literature says it isn't a big deal and there's nothing you can do about except plant hybrids that not as susceptible or resistant to smut.

[GrizwalD]

[MudHog]

[deltadukman]

I waqs just thinking it looks like something some hippie could get high off of.....

[jacksbuddy]

[420 racin]

Well I'll be damned, Them mexicans can have it, I wanted some good regular sweet corn. At least that is the only piece that has it, the rest look pretty good

[Bonecollecter1111]

had it fried in Venezuela back in 96, actually really good eatting

[Northbigmuddy]

A tasty recipe for Mexican corn smut

This is a recipe for huitlacoche crepes offered by chef Rodrigo Flores of the Mexico City restaurant Hacienda de los Morales. The recipe serves 10 people. Some ingredients are specialized and may need to be purchased in markets that carry Mexican products.
FOR CREPES: 4 eggs, 3 cups milk, 14.5 ounces flour, 3/4 cup butter, melted (1 1/2 sticks), Salt to taste
FOR HUITLACOCHE FILLING:: 1/3 cup vegetable oil, 1/2 white onion, diced finely, 8 cloves garlic, diced, 3 peeled and seeded poblano chiles, diced, 3 to 4 pounds fresh huitlacoche, 3 sprigs epazote (a leafy Mexican herb), Pinch of black pepper, Pinch of thyme, Pinch of ground bay laurel, Salt to taste
FOR SAUCE: 3/4 cup butter ( 1 1/2 sticks), 1/2 white onion, diced, 3 cloves garlic, halved, 4 poblano chiles, seeded and cut into strips, 3 green bell peppers, seeded and cut into small strips, 1 cup cream, Milk if needed, Salt to taste
FOR GRATIN TOPPING: 1/2 cup grated parmesan cheese, 300 grams (about 10.5 ounces), Oaxaca cheese
To begin, prepare the crepes. Beat the eggs in a stainless steel or glass mixing bowl. Add the milk, then the flour. Mix until smooth.
Slowly add melted butter and put in a pinch of salt to taste.
Make the crepes one at a time in a frying pan and set them aside.
To make the filling, heat oil in a saucepan, then add the onion, garlic and diced chiles.
When the onion is caramelized, add the huitlacoche and epazote. Cook until thick.
Season to taste with pepper, thyme, bay laurel and salt.
To prepare the sauce, melt the butter in a saucepan. Add the onion and garlic. Let it caramelize.
Add the strips of raw, deseeded chile and bell pepper. Cook over low heat till very tender.
Put in blender and liquefy, adding the cream. If the sauce is too thick, add a bit of milk. Season with salt to taste.
To plate: Put several spoonfuls of huitlacoche filling on one side of each crepe. Fold it over, then ladle sauce on top. Finally, sprinkle with grated parmesan cheese and tiny cubes of Oaxaca cheese. Set in oven for a few moments to melt the cheese. Serve.



Found this jewel. Y'all tell me how it turns out.