“Growing up on the farm, corn smut grew naturally in our fields but we never thought it was edible, let alone a delicacy,” says Chef Steven Benns, a member of the culinary faculty at Fleming College.

The status of corn smut, other-wise known as huitlacoche, as a delicacy was cemented once again at a recent tasting event – the result of a partnership between Trent University and Fleming College. The tasting, held on November 19, featured a menu of four courses featuring the unique food product, which is a combination mushroom corn product. Originating in pre-European Mexico, huitlacoche results when corn truffle fungus grows inside the kernels of corn.

The menu included tamale with an Asian twist, smoked corn soup with paprika oil and pickled huitlacoche, as well as sous vide huitlacoche crusted beef tenderloin, and raspberry mousse cake with the huitlacoche brittle.

“I was a little skeptical in the beginning but was proven wrong after working with this product,” recalls Chef Benns. “Corn truffle is a dynamic versatile ingredient that provides an interesting flavor to any recipe. It has been a great partnership between Fleming College and Trent University. I look forward to continuing this collaboration with the Saville Lab.”    

Dr. Barry Saville, chair of the Forensic Science program at Trent University, is currently heading up a research team in fungal plant pathogen genomics. With funding from the Ontario Ministry of Agriculture Food and Rural Affairs, the research includes a focus on developing reproducible methods of huitlacoche production, developing a niche market for Ontario farmers, and marketing the food product.

“We strive to introduce this Mexican delicacy to the Ontario market in a manner that gains acceptance. This is why we choose to grow the mushroom on sweet corn. But it is through the interaction with the chefs and students at Fleming College that we have realized how truly adaptable this product is in such a variety of delicious recipes,” said Professor Saville.

Chef Mike Sterpin, a member of the culinary faculty at Fleming College, added: "This is year two of my involvement in the huitlacoche project with Trent University. We are truly in a unique position to have developed this relationship. I can't think of another culinary school that can say they have a direct supply of a unique product like huitlacoche."

Posted on Thursday, November 20, 2014.