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I've never heard of Huitlacoche and, due to the lack of availability, I probably will never get to taste it. I suspect Joe has a good chance in San Antonio. Try to get past the first paragraph of the article, it gets better.
ARTICLE :yum:Quote:
As Regino Rojas, owner of Dallas’s Revolver Taco Lounge and La Resistencia puts it, huitlacoche is a treasure. “You should consider yourself lucky to have found some,” he says. “Get it on the spot. Don’t even ask for the price, just get it.”
Wonder around any corn field when the corn is not fully ripe and the humidity is high and you can harvest your own.
We called it corn smut and it is so gross looking I would be unable to try. Just the feel is gross, as in slimy.
That said my son loves it:shrug:
Good hunting:hatoff:
I’ve grown sweet corn to die for, and sometimes it would appear on the ears. Many times I have bought field corn (dent corn) in the short time in early June around here, when it is suitable for human consumption, and often you will find the icky stuff on the tips of the ears, while preparing it in the laborious process for sautéing. The thought of eating it with which I am familiar provokes my gag reflex. I have never seen it in a Mexican restaurant, but then I do not frequent authentic Mexican restaurants either.
I have seen cans of the stuff on the shelf.
The chef in the article says not to buy the stuff in cans.