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Smut! (Not click bait… promise it is a rated G post).

BeanHead
BeanHead Posts: 734
edited June 19 in EggHead Forum
Was out harvesting sweet corn this morning and lucked into a load of corn smut! The pink bucket is all ears with smut; I’m so excited! Will make a sauté on the egg to accompany dinner tonight. Pics of processing and cooking to follow…
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Comments

  • lousubcap
    lousubcap Posts: 36,698
    As I have said many times here, I learn something new dang near every day.
    And today's lesson:
    "Corn smut, also known as huitlacoche or Mexican truffle, is a fungal disease that affects corn plants. It is caused by the fungus Ustilago maydis. While it's considered a plant disease and can reduce corn yields, in some cultures, particularly in Mexico, it's a highly prized culinary delicacy."

    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • fishlessman
    fishlessman Posts: 34,568
    never heard of that kinda smutt =) about 7-8 weeks before i see sweet corn so a bit jealous.  the strawberry sign just went up yesterday at the farm stand down the road
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,641
    That is so cool and learned something new today!!!

    I would rather light a candle than curse your darkness.

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  • BeanHead
    BeanHead Posts: 734
    Some folks eat the darker ones but I prefer the smaller ones without as many spores. 
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  • dbCooper
    dbCooper Posts: 2,678
    Esquites just got easier (and safer) for me to make.  Thanks for the Bundt pan hack @BeanHead
    LBGE, LBGE-PTR, 22" Weber, Coleman 413G
    Great Plains, USA
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  • Legume
    Legume Posts: 15,936
    Have had huitlacoche in tacos and as an appetizer in Mexico City, fantastically different and unique.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • BeanHead
    BeanHead Posts: 734
    Got three racks of baby backs prepped before I started shucking corn. The one with the toothpick is a new rub I made with Chinese five spice powder and chipotle powder. They are about to hit the grill. 
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  • caliking
    caliking Posts: 19,780
    Very cool! Can any surplus be frozen/dried/vac sealed/etc. ? Or, does it not keep well for longer periods?

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Foghorn
    Foghorn Posts: 10,226
    As stated above - always learning something new here.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • Canugghead
    Canugghead Posts: 13,654
    edited June 19
    Cool thread. I would lose the toothpick, guaranteed, My foolproof method is to stitch a loop of butcher string around a bone  :)
    Edit: Let us know how the five spice turns out. Do you grind your own or use commercial five spice?
    canuckland
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  • lkapigian
    lkapigian Posts: 11,549
    Awesome
    Visalia, Ca @lkapigian
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  • alaskanassasin
    alaskanassasin Posts: 8,898
    My combine eats that stuff like crazy! I am interested to see what you come up with, I know people eat that but I have never tried it. Please describe the flavor.
    South of Columbus, Ohio.


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  • Botch
    Botch Posts: 17,342
    caliking said:
    Very cool! Can any surplus be frozen/dried/vac sealed/etc. ? Or, does it not keep well for longer periods?
    It's sold jarred in my local mexican market, but I don't know if it's canned or pickled.  

    “The best way to execute french cooking is to get good and loaded and whack the hell out of a chicken."

         -  Julia child

    Ogden, UT, USA

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  • BeanHead
    BeanHead Posts: 734
    edited June 19
    caliking said:
    Very cool! Can any surplus be frozen/dried/vac sealed/etc. ? Or, does it not keep well for longer periods?
    I have dehydrated them before and gotten some canned (not pickled) that wasn’t awful, but fresh is best. The toothpick was just for my DH to remember to put it on a rack by itself as I was headed out for a pickleball game, but I will remember the twine trick in the future. I used a commercial five spice. 
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  • BeanHead
    BeanHead Posts: 734
    alaskanassasin said:
    My combine eats that stuff like crazy! I am interested to see what you come up with, I know people eat that but I have never tried it. Please describe the flavor.
    My DH made the same comment and he won’t eat the stuff (he comes from a corn and soy growing fam that won’t eat any fungus). For flavor I would put it as a cross between a regular white button mushroom and a chanterelle. It has a lot more of an earthy flavor with a bit of corn sweetness. 
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  • Gulfcoastguy
    Gulfcoastguy Posts: 7,323
    That Bundt pan trick sounds incredibly useful. I’ll pass on infected corn though.
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  • BeanHead
    BeanHead Posts: 734
    Well @Gulfcoastguy if you will eat shrooms that grow in poop I would think a shroom grown on corn would be a delight. 
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  • BeanHead
    BeanHead Posts: 734
    Still prepping for dinner tonight… also egging some carrots in butter with a final glaze of truffle honey. 
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  • BeanHead
    BeanHead Posts: 734
    Tossed with garlic salt and pepper. About to go on the egg in CI. 
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  • Botch
    Botch Posts: 17,342
    Dang!  I think that's the record for the number of different dishes on one Egg grate; fantastic-looking meal.  

    “The best way to execute french cooking is to get good and loaded and whack the hell out of a chicken."

         -  Julia child

    Ogden, UT, USA

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  • shtgunal3
    shtgunal3 Posts: 6,134
    @BeanHead wins the internet today!

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • MaskedMarvel
    MaskedMarvel Posts: 3,420
    BeanHead said:
    Some folks eat the darker ones but I prefer the smaller ones without as many spores. 
    I feel like my face looks right now like my friends’ when I eat raw oysters and they don’t get it…
    Large BGE and Medium BGE
    36" Blackstone - Greensboro!


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  • RRP
    RRP Posts: 26,451
    edited June 20
    Interesting! Being in TX with a strong influence from Mexico I’m sure it is a prized find. Up here in IL which is one of the highest corn producers in the US then I wonder if that smut can even be easily found due to all the chemicals treating the corn. Did you find it by accident or was the seller already touting it? And if that ear you have in your hand is an example I find it unlikely any respectful farmer in IL would bring it to market
    Re-gasketing the USA one yard at a time 
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  • caliking
    caliking Posts: 19,780
    edited June 20
    you win the internet today. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • buzd504
    buzd504 Posts: 3,877
    I understand it's a fungus, but is it really considered a mushroom?  (genuinely asking, because I really don't know).

    I'd eat it though.  That looks awesome.
    NOLA
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  • Canugghead
    Canugghead Posts: 13,654
    You owned the forum, we are not worthy!
    canuckland
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  • lousubcap
    lousubcap Posts: 36,698
    @BeanHead - we all are benefiting from your professional/professorial skill set here.  
    I am quite sure there is no way I could successfully manage that many different cooks in one BGE shot.  
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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