Huitlacoche, corn smut or Mexican truffles, call them what you will (although try to avoid any of the translations that include the word "excrement"), this blue fungus is an edible tumor that grows on diseased corn. Huitlacoche is also a delicacy in Mexico, and has been ever since Aztec times, finding its way into many popular dishes, especially those with masa.
Despite the attempt to rename it "Mexican truffle", huitlacoche has not really caught on as a food stuff outside of Mexico. While taking photos, I must admit, I'm not particularly tempted to ingest them either (although I'm generally anti-fungus as food, no matter what you call it), and I can see why the average gringo farmer is more likely to top it with pesticides instead of cheese. However, if you do like mushrooms, the Mexican truffle is a very cheap option with an earthy and smoky flavor. Or, luckily, many of the recipes hide the huitlacoche with melted cheese and chiles.
Because farmers generally treat huitlacoche as if it were a vegetable infirmary stateside, it can be hard to find fresh. But, if you are looking to try this very unique Mexican ingredient, Goya cans huitlacoche, and while it may not be stocked in the Latin aisle of your supermarket, you can find canned huitlacoche online for about $8.
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