Huitlacoche
Huitlacoche is the edible growth that forms when a fungus infects corn, especially maize ears. Also called corn smut, it develops into soft, swollen galls that are valued as a food in Mexico. It is a fungus growing on a plant, not a conventional mushroom.
- Organism
- Fungus that infects corn
- Scientific name
- Mycosarcoma maydis
- Common synonym
- Ustilago maydis
- Food use
- Ingredient in Mexican cuisine
- Growth
- Swollen galls on maize
What is huitlacoche?
Huitlacoche is a growth caused by Mycosarcoma maydis, a fungus that infects corn plants. The fungus is also widely known by its former scientific name, Ustilago maydis. It can affect different above-ground parts of maize and related plants, but the swollen growths on ears are the form most familiar as food. These growths are called galls: they contain altered plant tissue along with fungal material and spores.
The name huitlacoche usually refers to the young, soft galls used in cooking, as well as to the fungus itself in a culinary context. As they mature, the galls darken and fill with spores. They are not separate mushrooms growing on a corn cob. Instead, they are a distinctive result of the fungus and the corn plant interacting.
- 1Spore spread
Wind, rain, or plant debris can carry spores between corn plants.
- 2Plant infection
Spores reach a suitable host and the fungus grows in its tissues.
- 3Gall development
Infected corn tissue swells as fungal growth and plant cells develop together.
- 4Spore release
Mature galls darken and release spores that can spread to new hosts.
How does corn smut form?
Corn smut spreads through spores, which can move on wind or rain and persist between growing seasons. When spores reach a suitable corn plant, the fungus can establish itself in the plant’s tissues. Infection may affect several parts of the plant, including kernels, and can lead to swollen, tumor-like galls rather than ordinary, healthy grains.
Inside a gall, both the plant’s cells and the fungus contribute to its growth. The gall enlarges and eventually darkens as spores develop. Mature spores can then disperse and continue the fungus’s life cycle. This process explains why corn smut is a plant disease in farming, even though its immature galls are also valued as a food.
It harms corn crops but is also valued as food.
The familiar edible growth is a gall on corn.
It is prized in Mexican cuisine but less familiar elsewhere.
Editorial placement to help compare; not a measurement.
Why does huitlacoche matter in food?
Huitlacoche is especially associated with Mexican cooking, where it is treated as a flavorful ingredient rather than simply as damaged corn. It is used in foods such as quesadillas, soups, and other dishes. People often describe its flavor as earthy, savory, or mushroom-like, though taste varies with the gall’s maturity and how it is prepared.
Its place in food culture contrasts with its effect on a corn harvest: galls can reduce the amount of usable grain, so farmers may regard the fungus as a crop problem. In some settings, growers deliberately encourage it for the food market. Huitlacoche may be sold fresh or preserved, and availability depends on region and season.
| Huitlacoche | Button mushroom | Uninfected corn | |
|---|---|---|---|
| What it is | Fungal gall on maize | Fungal fruiting body | Edible cereal grain |
| Organism | Mycosarcoma maydis | Agaricus bisporus | Zea mays plant |
| Growth site | Inside corn tissues | Above ground in soil | On a corn ear |
| Food context | Mexican culinary ingredient | Widely eaten mushroom | Common staple food |
Is huitlacoche a mushroom or a danger?
Although the fungus belongs to a group that includes many familiar mushrooms, huitlacoche is not a typical mushroom with a cap and stem. The edible part is a gall formed within infected corn tissue. Calling it “corn smut” can sound alarming, but the name describes a plant disease; it does not mean that every fungus on food is edible or that other smut fungi are interchangeable.
Food sold as huitlacoche is different from an unidentified fungus found outdoors. Do not assume a wild growth on corn or another plant is safe to eat based on appearance or name. Choose food from a reliable seller, and follow ordinary food-safety practices. Anyone uncertain about an unknown mushroom or fungal growth should not eat it without expert identification.
- 1989
A James Beard Foundation dinner featured huitlacoche as an effort to introduce it to more U.S. diners.
- 1990s
Some U.S. farms were permitted to intentionally produce huitlacoche for growing restaurant demand.
- 2016
The fungus was placed in the genus Mycosarcoma; Ustilago maydis remains a widely used synonym.
How is huitlacoche connected to mushrooms?
Huitlacoche offers a useful example of how varied fungi can be. Many people first encounter fungi as mushrooms, but fungi also include yeasts, molds, and plant-associated species that do not make a familiar cap-and-stem fruiting body. Mycosarcoma maydis is a basidiomycete, a broad group that includes many mushrooms as well as fungi with other forms and lifestyles.
Learning about huitlacoche connects culinary mushroom topics with plant pathology and fungal life cycles. Spores help the fungus spread, while its growth inside corn produces the galls people recognize. Comparing it with edible mushrooms can help clarify that “mushroom” is not a name for every fungus. The food is a fungal-and-plant structure, shaped by the biology of both organisms.
Common questions about Huitlacoche
What does huitlacoche taste like?
Its flavor is often described as earthy, savory, and mushroom-like, sometimes with sweet or woody notes. The taste can vary with the gall’s maturity and the dish it is used in. It is a distinctive ingredient, so comparisons to mushrooms are only a rough guide.
Is huitlacoche the same as corn smut?
Huitlacoche is the culinary name commonly used for the edible galls caused by corn smut, a fungus called Mycosarcoma maydis. Corn smut also describes the plant disease and fungus more broadly. The term does not mean that every infected plant or fungal growth is suitable to eat.
Is huitlacoche a mushroom?
Not in the everyday sense of a cap-and-stem mushroom. Huitlacoche is a fungal growth within corn tissue, forming swollen galls. The fungus belongs to Basidiomycota, a group that includes many familiar mushrooms, but the food itself is a combination of altered plant tissue and fungal growth.
Where can I find huitlacoche?
It is most familiar in Mexico, where it may be found in markets, restaurants, or preserved-food sections. In the United States, availability varies by location and seller; specialty grocers, Mexican food shops, and some restaurants may carry it. Check product labeling and buy food from a reliable source.
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Written by the Pscilly editorial team and reviewed November 2026. Educational content only, not medical or legal advice. Pscilly does not sell psilocybin. Never eat a wild mushroom without expert identification.