The Corn Smut Project
About Corn Smut
Known in Mexico as huitlacoche (weet-luh-KOH-chay), this fungus which grows on corn is a considered a delicacy and is sold fresh, canned or dried. The flavor is often described as having a deep, earthy flavor with a mix of intense mushroom, truffle, and sweet woody corn. It has a soft, slightly chewy texture with an oily, creamy, or umami-rich finish. The flavor is often described as earthy or smoky. Huitalocoche is used in many traditional Mexican dishes and is sometimes called the Mexican corn truffle. It’s also becoming a darling of a handful of U.S. chefs looking for something unique to add to their menu. You can read more about Corn Smut in this article by the Forager Chef, and learn about it’s many health benefits here. View the video below for a closer look at the finished product.
About the Corn Smut Project
The Corn Smut Project was started by a local mushroom cultivator, Paul Litty of Get Fungi. You may have purchased mushrooms from Paul or his wife Jenny at the Lane County Farmers Market. Paul partnered with a local farmer to plant the corn, then he contacted CMS to see if we could help recruit volunteers for the inoculation process.
The corn is being planted just South of Junction City near the intersection of State Hwy 99 and Hwy-36 (Mapleton – Junction City Hwy). Rather than plant all at once, the corn will be planted in 1/4 to 1/2 acre plots in succession to extend the harvesting season. Two varieties of corn will be planted. one variety will be planted due to it’s high susceptibility to being infected by corn smut. The second variety is being planted for it’s red color and production of two ears of corn per plant.
A series of inoculation events will be conducted as each 1/4 to 1/2 acre plot matures to the appropriate size for inoculation.
Volunteers will be provided with the inoculation fungus (Ustilago maydis) in liquid culture form within a syringe (pictured left). Each ear of corn will need to be inoculated. All supplies will be provided along with a demonstration of how to perform the inoculation.
Why should you volunteer? The first reason is just to be part of an interesting fungal project. But, of coarse there will be some rewards involved. Have you ever tasted corn smut? If not, now is your chance. Or, at least the hope is that corn smut will be produced, hence the opportunity for a tasting. As a thank you, volunteers will also be provided with food and beverages on inoculation days. No promises yet, but CMS does like to socialize, so I also think there should be a Corn Smut Party at the end!
Become a Corn Smut Volunteer!
If you choose to provide your name and email below, this will only obligate you to receive the emails announcing these events with an opportunity to confirm your attendance.
