When you peel back the corn silk of a plant that has been infected with the huitlacoche fungus, it looks like the corn has gone horribly wrong. It's kind of chunky and also looks like a smear of black ink. That aside, it's delicious. I'd describe the taste as earthy, bittersweet, with a faint herbal flavor of oregano. It's quite a delicacy in Mexico. It hasn't quite caught on here.
You can find huitlacoche in some Mexican supermarkets if you look, but if you are really interested in finding it, Amazon always has a few vendors that supply it. I've served it stuffed into poblano peppers, had it served to me stuffed inside of empanadas in Austin, Texas. I have had it at El Palmar on Summer Avenue in Memphis.
These quesadillas are a great thing to do when you're ready to put corn smut to good use. The mild sweetness of the sweet potato plays nicely off of the bittersweetness of the huitlacoche, and the creamy/spicy blend of the chipotle sour cream is the perfect garnish.
Huitlacoche and Sweet Potato Quesadillas With Chipotle Cream
uitlacoche and sweet potato. Close each tortilla. In a medium pan over medium heat, add a touch of oil and grill each quesadilla until lightly brown and the cheese has melted (about 2 minutes per side). Garnish with chipotle sour cream and chives.