To many, corn smut (Ustilago maydis) is an unsightly fungal disease that manifests as a grotesque greyish-white tumor deforming precious corn kernels. But to a growing number of chefs and adventurous gardeners, this very same “disease” is a culinary delicacy, known in Mexico as huitlacoche (pronounced weet·luh·co·chay) or “Mexican truffle.” Understanding this intriguing fungus – what it is, how it forms, how to prevent it, and yes, even how to enjoy it – can transform a potential crop setback into a gourmet opportunity.

What Exactly is Corn Smut?

Corn smut is a plant disease caused by the pathogenic fungus Ustilago maydis. Unlike many destructive blights, corn smut doesn’t typically decimate an entire crop. Instead, it infects individual kernels, tassels, or stalks, causing them to swell into swollen, silvery galls filled with powdery black spores. These galls are the “smut” in corn smut, and while unappealing in appearance, they are the very part prized in the culinary world.

How Does it Form?

The life cycle of corn smut is fascinatingly simple. Spores of the fungus are generally present in the soil and air. When these spores land on susceptible corn tissue – often via wind or splashing water – they germinate and penetrate the plant, typically through wounds or natural openings. Once inside, the fungus grows rapidly, consuming nutrients and causing the corn’s own cells to proliferate abnormally. This is what leads to the formation of the characteristic galls. These galls initially appear pale and firm, then mature to a silvery-grey, eventually rupturing to release millions of new black spores, ready to continue the cycle. Warm, humid conditions and periods of drought followed by rain can favor its development, as can damage to the corn plant from insects, wind or cultivation.

Prevention: Managing for a Healthy Crop

While some embrace corn smut, most farmers and gardeners aim to prevent its widespread occurrence to protect their yield. The key is what are your growing goals and what you would like to harvest! There are some cultural practices you can adopt that will favor corn kernel and cob production so you can have that summer sweet corn!

There are varieties of corn that are bred for resistance to corn smut, so thoroughly research the variety or varieties you choose to grow. This is especially important if you have had corn smut in the area in the past. Practicing crop rotation is best practice for any crop, but it can help with corn smut too. While Ustilago maydis spores can persist in the soil, rotating corn with other crops like soybeans or small grains can help reduce the pathogen load over time. Finally, make sure corn plants are spaced adequately to maximize air circulation and reduce humidity levels around the foliage, which can be less favorable for fungal growth.

A basic first step is to scout and immediately remove any infected plant parts before the galls rupture. Destroy these plant parts and do not put them in local compost piles. This can significantly reduce the spread of spores to healthy plants and future crops.

Damaged plants are more susceptible to corn smut, so minimize physical damage to corn plants during cultivation, as wounds provide easy entry points for the fungus. This can be unavoidable during heavy storms and windy days, so make sure you take more time to scout for galls during this time.

Eating Your “Mistakes”: The Culinary Delights of Huitlacoche

If, despite your best efforts, corn smut appears in your garden, don’t despair! You have a gourmet ingredient on your hands. Huitlacoche is revered for its earthy, mushroom-like flavor with hints of sweetness and a unique, almost smoky aroma. It’s high in protein and beneficial amino acids, making it a nutritious addition to any meal.

To harvest, carefully remove the galls when they are still plump, silvery-grey, and firm but give slightly, before they turn black and powdery. The inner flesh should be a creamy, almost purplish-black. Avoid galls that have already ruptured and released their spores, as they will be less palatable.

Huitlacoche is incredibly versatile in the kitchen. It can be sautéed with onions and garlic and served as a side dish, or incorporated into quesadillas, tacos, soups, omelets, and even pasta dishes. Its rich flavor stands up well to bold seasonings and complements both savory and slightly sweet profiles. Fresh huitlacoche is best, but it can also be frozen for later use.

By understanding corn smut, you can transform a seemingly undesirable plant disease into a unique culinary adventure, adding a new dimension to your gardening and farming experience. So next time you spot a peculiar growth on your corn, consider it an invitation to explore the delicious world of the “Mexican truffle.”

Amanda Bratcher is the Horticulture Agent for North Carolina Cooperative Extension in Lee County.