If you’ve ever shucked sweet corn and found gray, swollen growths within the husk, you've encountered corn smut. This fungus, *Ustilago maydis*, thrives in young, developing corn during warm, dry weather. The spores penetrate and germinate with the help of moisture, causing the corn kernels to swell and form galls. These can appear white, gray, black, or brown. Corn injuries can increase susceptibility, and annual yield loss ranges from 2% to 10%, potentially higher in localized areas.
Many farmers and consumers dread the sight of smut, but others see massive potential. In Mexico, corn smut, known as huitlacoche, is considered a delicacy. This "Mexican truffle" can fetch higher prices than the corn itself. The ideal specimens are immature galls, harvested about a week before peak corn season. As Rick Bayless, chef of Topolobampo in Chicago, suggests, "Pick it when it feels like a pear starting to ripen." Popular huitlacoche dishes include tamales, quesadillas, and even ice cream.
Depending on your perspective, you’ll either want to prevent or encourage its growth. Preventive measures include planting spore-resistant varieties and balancing the soil. Fungicides have limited effectiveness. Ancient Aztecs would scratch stalks at soil level to promote smut growth, and modern growers experiment with inoculation by isolating the fungus and directly contacting the corn.
Common corn smut can be both a disease and a delicacy, depending on how you look at it. Whether you're looking to eliminate it from your crops or savor it in your next meal, understanding this unique fungus is key. So next time you see those swollen kernels, remember: one person's crop disease is another's culinary delight.
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| Photo Credit - Alan Bergo |