Corn smut, better known as Mexican or corn truffle is a fungus that grows on maize and teosinte. I imagine that when indigenous people in Mexico found this little “bugger” in their crops, they decided not to go hungry and instead found one of the greatest delicacies worldwide. Cuitlacoche (yeah, I have trouble with the pronunciation too!) or Mexican truffle has a strong earthy flavour, and it is best combined with green chilli and/epazote. It has a fabulous dark, almost black colour and it might give your food an amazing contrast. I created this easy-to-make recipe, so that my readers can be introduced to this amazing truffle. Feel free to test and try, just remember this fungus looooves corn, so don’t forget to include it on any attempt, whether is in kernels, a tortilla or chilaquiles as a side. All ingredients can be obtained within Australia. If you need more information please send me a message or write a comment.
1 Can corn truffle (Cuitlacoche)
400 gr Chicken breast
2 Green chillies (finely sliced)
¼ Onion (finely sliced)
¼ Cup corn kernels (fresh or frozen)
3 Spoons of cooking oil
Epazote (Jesuits herb)
- On a hot big fryer pan pour 1 spoon of oil. Add the sliced chillies and onion and cook until onions are translucent.
- Add the other two spoons of oil and put the chicken in the pan. Add salt and let brown.
- Add corn kernels and truffle along with epazote to taste. Cook for another 5 mins.
- Serve with warm tortillas.