The first thing that caught my eye was the photo in the Wednesday section regarding food and recipes. “That’s corn smut!” My reaction, which was correct. I just didn’t know the gourmet term, “huitlacoche.”
Anyone who ever had the advantage of earning the best wages around detassling corn in the summer (true fact) will understand the reluctance to even want to touch this fungus. I read the article with interest, and realizing I already consume a fair amount of fungus in mushrooms, penicillin, some cheeses, decided I probably would try this, perhaps only once, just to say I did it. Supposedly it has a mild flavor.
As long as I could restrain myself from thinking about walking a mile pulling tassels off of smut-stricken ears of corn, I might be able to stomach it. And of course, keep those “smutty” stories to myself.
