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Huitlacoche: The Mexican Truffle You Need in Your Kitchen

Huitlacoche is one of Mexico’s best-kept culinary secrets, and once you taste it, you’ll understand why it’s nicknamed the “Mexican truffle.” Whether you find it fresh at the market or grab a can at the store, it’s a versatile ingredient worth trying in your kitchen.

Recipe

A close-up view of numerous turtle eggs with cracked, leathery gray shells. Some eggs reveal yellowish contents seeping out, and the surface appears moist and uneven, giving a textured, clustered appearance.

About this ingredient

Huitlacoche (also spelled cuitlacoche) is often called the “Mexican truffle”, a delicacy that grows naturally on corn. When corn ears are “infected” by a harmless fungus (Ustilago maydis), the kernels swell into dark, velvety galls. While farmers outside Mexico may see it as a crop disease, here it’s a treasure: earthy, smoky, mushroom-like, and intensely flavorful.

Indigenous communities in Mexico have been cooking with huitlacoche since pre-Hispanic times. Today you’ll find it everywhere, from humble quesadillas on the street to elegant dishes in high-end restaurants. It is the best.

How huitlacoche grows

Huitlacoche appears when corn kernels, it is a fungus. Instead of growing into golden kernels, the ear develops swollen, gray-black puffs. You have to harvest when the galls are still young and tender. If left too long, they lose their edible texture. Farmers sometimes even intentionally inoculate corn to grow huitlacoche for sale at markets, a practice that shows just how valued this ingredient is in Mexico.

Where to buy huitlacoche

  • Fresh: Look for it at farmers’ markets and Latin grocery stores during corn season (summer to early fall). In Mexico, it’s sold by the kilo at street markets or in supermarkets. Look for it in fresh produce aisles.
  • Frozen: Available online or at specialty stores. Once thawed, it’s close in flavor to fresh.
  • Canned or jarred: The most common way to find huitlacoche in the U.S. While convenient, it’s softer and already partially cooked, so handle it gently when sautéing.

Fresh vs canned huitlacoche

  • Fresh: Firm texture, clean flavor, cooks quickly.
  • Frozen: Very close to fresh once thawed, just be sure to drain any excess liquid.
  • Canned: Already soft and darker in color; shorten cooking time and avoid overcrowding with too many wet ingredients to prevent mushiness.

How to clean fresh huitlacoche

  1. Remove husks and silk from the corn.
  2. Carefully cut away the huitlacoche galls.
  3. Wipe gently with a damp towel — don’t soak in water, as it can turn mushy.
  4. Trim off any overly dry or powdery sections. Use the cleaned huitlacoche right away, or refrigerate in a paper bag for 1–2 days.
A close-up of a stainless steel pan in the kitchen holds a rich, dark mixture, likely Huitlacoche or Mexican truffle, with finely chopped vegetables and scattered white onion bits as a wooden spoon stirs the savory blend.

How to cook huitlacoche

Classic preparation

  • Heat a little oil in a skillet.
  • Sauté chopped onion and garlic until fragrant.
  • Stir in huitlacoche, season with salt, and finish with fresh cilantro or epazote.
  • That’s it — a traditional, simple way to enjoy huitlacoche.

Variations

  • With tomatoes: Add extra diced fresh tomatoes for a juicier, slightly tangier sauté. The acidity balances the earthy richness of huitlacoche.
  • With mushrooms: Combine both for a heartier filling.
  • With eggs or rice: Stir the cooked mixture into scrambled eggs or spoon over rice for an easy meal.
  • With poblano peppers: Roast, peel, and slice a poblano pepper, then stir it in with the huitlacoche for a smoky kick. Sub with serrano or jalapeños.
  • With flor de calabaza (squash blossoms): Add the blossoms at the end of cooking for a delicate floral flavor and beautiful color contrast.
  • With corn kernels: Fresh corn adds natural sweetness that highlights huitlacoche’s savory depth.
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A close-up of a dark, almost black, moist mixture—known as huitlacoche or Mexican truffle—with visible small chunks and bits of white and green. The uneven, glossy texture fills a metal pan or bowl, capturing a moment in the kitchen.

Sautéed Huitlacoche with Tomato and Onion

Huitlacoche is one of Mexico’s best-kept culinary secrets, and once you taste it, you’ll understand why it’s nicknamed the “Mexican truffle.” Whether you find it fresh at the market or grab a can at the store, it’s a versatile ingredient worth trying in your kitchen.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course ingredient
Cuisine Mexican

Equipment

Ingredients
  

  • 1 cup huitlacoche fresh, frozen, or canned
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 medium tomato diced
  • 2 Tbsp oil
  • 2 Tbsp chopped cilantro or 1 sprig epazote
  • Salt to taste

Instructions
 

  • Heat oil in a skillet over medium heat.
  • Add onion and cook until translucent, about 3 minutes.
  • Stir in garlic and tomato; cook until tomato softens.
  • Add huitlacoche and cook 6–8 minutes, stirring occasionally, until softened and mixture thickens.
  • Season with salt and fresh herbs

information

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

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