Ustilago maydis is a pathogenic fungus that causes disease in corn, but is considered a delicacy in Latin American cuisine. It feeds on the corn plant, decreasing crop yield, and appears as a charred or burnt appearance on the corn. It is rich in nutrients and used as a filling in tortilla-based foods. Some farmers in Florida and Pennsylvania infect their crops for production.
Also known as strained corn, ustilago maydis is a pathogenic fungus that causes disease in corn. It appears as a charred or burnt appearance on the corn. Although it is considered a pest and is destroyed by farmers in many countries, the fungus is used in Latin American cuisine, as well as in herbal remedies.
The fungus feeds on the corn plant, thus decreasing the overall yield of the crop. It can feed on any part of the crop, although it often enters through the ovaries of the plant. When this occurs, the ear kernels are replaced with large, fungus-like tumors or galls. These galls, filled with blue-black spores, are what give corn its bruised appearance. The structures can also appear on the plant’s tassels, stems, buds, and leaves.
Considered a delicacy in Latin American countries, corn containing ustilago maydis often sells for a higher price than unaffected crops. The galls are harvested when young to retain their moisture. This is usually two to three weeks after an ear of corn has contracted the infection.
When prepared as food, U. maydis is typically used as a filling in tortilla-based foods such as quesadillas. They possess a sweet, earthy mushroom-like flavor, making them a popular ingredient for appetizers and soups. U. maydis is rich in nutrients and contains high levels of vitamins, oleic acids, linoleic acids and essential amino acids. It is also a source of protein and carbohydrates.
In the American Southwest, native tribes such as the Zuni tribe used ustilago maydis to induce labor. They referred to the fungus as the symbol of the generation of life. However, most of the tribes simply used it in cooking.
A member of the Basidiomycetes family of mushrooms, ustilago maydis is also known as huitlacoche, a name the Aztecs gave the fungus in Latin America. This translates to “crow droppings.” Latin American farmers propagate the infestation on purpose when it appears to offer maximum usability and profit.
Many farmers in other countries destroy infected crops, though European and American governments and chefs have tried to encourage their growth and sale. To keep up with the demand for food, farms in Florida and Pennsylvania have been allowed to infect their crops for production. There are few farmers can do to prevent the fungus from infecting crops. Some use corn containing Ustilago maydis as corn silage to feed their cattle.
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