Iam going to assume that most Americans would look at black fungus growing on a corn cob and think, "Well, that's ruined." Corn is used for so many different things that require it to be disease-free, so growers will use fungicides or other treatments to avoid any "less-than-perfect" crops like corn smut, AKA huitlacoche (“wheat-la-COH-chay.")

This is why finding huitlacoche is uncommon in this area unless it appears in small backyard gardens that haven't been treated. I remember a friend trying it at the Mayan Cafe in Louisville, and I wish I could go back in time to give it a go. My taste buds are more adventurous these days!

I'm not gonna lie, the color and shape are not very appealing. However, the flavor I've been told is out of this world. Very similar to black truffles or Shitake

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