18 Creative Huitlacoche Recipes for Gourmet Cooking

Ever tried huitlacoche, Mexico’s ‘corn truffle’? This earthy, umami-packed delicacy is a gourmet secret waiting to elevate your cooking! Whether you’re a curious foodie or a seasoned home chef, we’ve rounded up 18 creative ways to savor huitlacoche—from creamy quesadillas to elegant risottos. Ready to impress your taste buds? Dive into these irresistible recipes and discover why this ingredient is a must-try!

Huitlacoche and Goat Cheese Quesadillas

Huitlacoche and Goat Cheese Quesadillas

These earthy, creamy quesadillas turn a Mexican delicacy—huitlacoche (corn mushroom)—into a quick, gourmet weeknight meal with a tangy kick from goat cheese.

Ingredients:

• 4 (8-inch) flour tortillas
• 1 cup huitlacoche, drained if canned or sautéed if fresh
• 1/2 cup crumbled goat cheese
• 1/4 cup shredded Oaxaca or Monterey Jack cheese
• 1 tbsp olive oil
• 1/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp chopped fresh cilantro (optional, for garnish)

Instructions:

1. In a medium skillet, heat 1 tbsp olive oil over medium heat. Add the huitlacoche and sauté for 3–4 minutes until tender. Season with 1/4 tsp salt and 1/4 tsp black pepper.
2. Lay two tortillas flat and evenly divide the goat cheese, Oaxaca cheese, and sautéed huitlacoche between them. Top with the remaining tortillas.
3. Wipe the skillet clean and return to medium heat. Cook each quesadilla for 2–3 minutes per side, pressing lightly with a spatula, until the tortillas are crisp and the cheese melts.
4. Slice into wedges and garnish with cilantro if using.

The funky depth of huitlacoche pairs magically with the bright, creamy goat cheese—a combo that’ll make you forget plain old cheddar quesadillas ever existed.

Tip: For extra smokiness, add a pinch of chipotle powder to the huitlacoche while sautéing.

Creamy Huitlacoche Soup with Roasted Corn

This earthy, velvety soup blends the rich umami of huitlacoche (corn smut) with sweet roasted corn for a bowl that’s as intriguing as it is comforting.

Ingredients:

• 2 tbsp olive oil
• 1 small white onion, diced
• 2 garlic cloves, minced
• 1 cup fresh or frozen huitlacoche (thawed if frozen)
• 1 cup roasted corn kernels (fresh or frozen)
• 4 cups vegetable broth
• 1/2 cup heavy cream
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• Fresh cilantro and crumbled queso fresco, for garnish

Instructions:

1. Heat olive oil in a pot over medium heat. Add onion and sauté for 3–4 minutes until translucent, then stir in garlic and cook for 30 seconds until fragrant.
2. Add huitlacoche, roasted corn, vegetable broth, cumin, smoked paprika, and salt. Bring to a simmer, then reduce heat and cook uncovered for 15 minutes.
3. Carefully blend the soup with an immersion blender (or in batches in a countertop blender) until smooth. Stir in heavy cream and warm through for 2 minutes.
4. Ladle into bowls and top with cilantro and queso fresco. Serve warm.

The soup’s deep, savory notes from the huitlacoche pair magically with the smoky-sweet corn—a combo that’ll make you rethink humble ingredients.

Tip: For extra depth, char the corn kernels in a dry skillet before adding them to the soup.

Huitlacoche-Stuffed Poblano Peppers

These Huitlacoche-Stuffed Poblano Peppers are a deliciously earthy twist on classic chiles rellenos, blending the smoky depth of roasted poblanos with the rich, umami-packed corn fungus.

• 4 large poblano peppers
• 1 tbsp olive oil
• 1/2 cup white onion, finely diced
• 2 garlic cloves, minced
• 1 1/2 cups huitlacoche (canned or fresh), drained if using canned
• 1/2 tsp ground cumin
• 1/4 tsp smoked paprika
• 1/2 tsp salt
• 1 cup Oaxaca or Monterey Jack cheese, shredded
• 1/4 cup crema or sour cream (for serving)
• Fresh cilantro, chopped (for garnish)

1. Roast the poblanos: Char the peppers directly over a gas flame or under a broiler (500°F), turning occasionally until blackened all over, about 8–10 minutes. Transfer to a bowl, cover with a towel, and let steam for 10 minutes. Peel off the skin, then slit one side lengthwise to remove seeds while keeping stems intact.
2. Make the filling: Heat olive oil in a skillet over medium. Add onion and sauté until translucent, 4 minutes. Stir in garlic, huitlacoche, cumin, smoked paprika, and salt. Cook for 5 minutes, mashing slightly with a spoon until the mixture thickens.
3. Stuff and bake: Fill each pepper with huitlacoche mixture, then top with shredded cheese. Arrange on a baking sheet and broil at 500°F for 3–4 minutes until the cheese melts and bubbles.
4. Serve: Drizzle with crema and sprinkle with cilantro. Enjoy warm!

The huitlacoche’s deep, mushroom-like savoriness pairs magically with the peppers’ smoky sweetness—a gourmet touch that’s surprisingly simple to pull off.

Tip: For extra richness, stir a spoonful of cream cheese into the huitlacoche filling before stuffing.

Grilled Huitlacoche and Mushroom Tacos

These smoky, earthy Grilled Huitlacoche and Mushroom Tacos are a must-try for anyone craving a taste of Mexico’s “corn truffle” with a satisfying umami twist.

• 1 tbsp olive oil
• 1 small white onion, thinly sliced
• 2 garlic cloves, minced
• 1 cup fresh huitlacoche (or canned, drained)
• 1 cup cremini mushrooms, sliced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 8 small corn tortillas
• 1/4 cup crumbled queso fresco
• Fresh cilantro leaves, for garnish
• Lime wedges, for serving

1. Heat olive oil in a skillet over medium-high. Add onion and sauté for 3 minutes until translucent. Stir in garlic and cook for 30 seconds until fragrant.
2. Add huitlacoche, mushrooms, cumin, smoked paprika, and salt. Cook for 6–8 minutes, stirring occasionally, until the mixture is tender and slightly caramelized.
3. Meanwhile, warm tortillas on a dry grill or skillet over medium heat for 30 seconds per side until lightly charred.
4. Fill each tortilla with the huitlacoche mixture, then top with queso fresco and cilantro. Serve immediately with lime wedges.

The huitlacoche’s deep, savory notes pair magically with the smoky mushrooms, while the queso fresco adds a creamy contrast. Tip: For extra richness, drizzle with a chipotle crema (mix 1/4 cup sour cream with 1 tsp adobo sauce).

Huitlacoche and Chicken Enchiladas

These enchiladas are a delicious twist on the classic, with earthy huitlacoche (corn mushroom) adding a rich, umami depth to tender shredded chicken.

Ingredients:

• 2 cups shredded cooked chicken
• 1 cup huitlacoche, drained if canned
• 1/2 cup diced white onion
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 corn tortillas
• 2 cups red enchilada sauce
• 1 cup shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Heat 1 tbsp olive oil in a skillet over medium heat. Add 1/2 cup diced white onion and cook until soft, about 3 minutes. Stir in 2 cloves minced garlic, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper; cook for 1 minute until fragrant.
2. Add 1 cup huitlacoche and 2 cups shredded chicken, stirring to combine. Cook for 3–4 minutes, then remove from heat.
3. Warm 8 corn tortillas briefly to make them pliable. Fill each with the huitlacoche-chicken mixture, roll tightly, and place seam-side down in a greased baking dish.
4. Pour 2 cups red enchilada sauce over the top, then sprinkle with 1 cup Monterey Jack cheese. Bake for 20 minutes until bubbly.
5. Garnish with 1/4 cup chopped cilantro before serving.

The huitlacoche’s deep, almost truffle-like flavor turns these enchiladas into something truly special—perfect for impressing guests or treating yourself.

Tip: If using fresh huitlacoche, sauté it for 5–7 minutes before adding to the filling to soften its texture.

Huitlacoche Risotto with Parmesan

This earthy, umami-packed risotto turns humble corn fungus into a luxurious dish that’ll impress any dinner guest.

Ingredients:

• 4 cups low-sodium chicken or vegetable broth
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 1 cup fresh or canned huitlacoche, drained if canned
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 1 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh cilantro or parsley (optional)

Instructions:

1. Heat broth in a saucepan over low heat; keep warm.
2. Melt butter with olive oil in a Dutch oven over medium heat. Add onion and cook for 4 minutes until translucent. Stir in garlic and cook for 30 seconds until fragrant.
3. Add Arborio rice and toast for 2 minutes, stirring constantly. Pour in white wine and simmer until mostly absorbed, about 3 minutes.
4. Ladle in 1 cup warm broth, stirring frequently until absorbed. Repeat, adding broth 1/2 cup at a time, until rice is al dente (about 20 minutes total).
5. Fold in huitlacoche, Parmesan, 1 tsp salt, and 1/4 tsp black pepper. Cook for 2 more minutes until creamy. Remove from heat and let rest for 3 minutes.
6. Garnish with cilantro or parsley (if using) and extra Parmesan. Serve immediately.

The huitlacoche’s deep, mushroom-like flavor melts into the risotto, while Parmesan adds a salty richness that balances it perfectly.

Tip: For extra silkiness, stir in 1 tbsp cold butter at the end before resting.

Huitlacoche and Sweet Corn Tamales

These earthy, slightly sweet tamales are a celebration of Mexican flavors, with creamy huitlacoche (corn mushroom) and fresh corn folded into masa for a uniquely rich bite.

Ingredients:

• 1 1/2 cups masa harina
• 1 cup warm chicken or vegetable broth
• 1/2 cup lard or vegetable shortening, softened
• 1 tsp baking powder
• 1 tsp salt
• 1 cup fresh sweet corn kernels
• 1 cup huitlacoche (canned or fresh), drained and chopped
• 12 dried corn husks, soaked in warm water for 30 minutes

Instructions:

1. In a large bowl, beat lard with an electric mixer until fluffy, about 2 minutes. Gradually mix in masa harina, baking powder, and 1 tsp salt. Slowly add broth until dough is smooth and holds its shape when pressed.
2. Gently fold in sweet corn and huitlacoche until evenly distributed.
3. Drain corn husks and pat dry. Spread 1/4 cup masa mixture onto the center of each husk, leaving a 1-inch border at the top and bottom. Fold sides inward, then fold up the bottom.
4. Stand tamales upright in a steamer basket over simmering water. Cover with a lid and steam for 60 minutes, adding more water as needed, until masa pulls away from husks easily.

The huitlacoche adds a deep, umami earthiness that pairs magically with the sweet corn—like a savory truffle tucked into every bite.

Tip: For extra flavor, stir 1 tbsp chopped epazote into the masa along with the corn.

Huitlacoche and Black Bean Empanadas

These earthy, savory empanadas are a delicious way to enjoy huitlacoche (corn smut), a Mexican delicacy with a rich, umami flavor that pairs perfectly with black beans.

Ingredients:

• 2 cups masa harina
• 1 1/2 cups warm water
• 1/4 cup vegetable oil, plus 1 tbsp for cooking
• 1 tsp salt, divided
• 1 cup cooked black beans, drained and rinsed
• 1 cup huitlacoche, chopped
• 1/2 small white onion, finely diced
• 1 clove garlic, minced
• 1/2 tsp ground cumin
• 1/4 tsp black pepper

Instructions:

1. Make the dough: In a bowl, mix masa harina, warm water, 1/4 cup vegetable oil, and 1/2 tsp salt until a soft dough forms. Cover and rest for 15 minutes.
2. Cook the filling: Heat 1 tbsp oil in a skillet over medium. Add onion and garlic; sauté for 3 minutes until soft. Stir in huitlacoche, black beans, cumin, black pepper, and remaining 1/2 tsp salt. Cook for 5 minutes, mashing beans slightly. Let cool.
3. Assemble: Divide dough into 8 balls. Roll each into a 5-inch circle. Spoon 2 tbsp filling onto one half, fold over, and crimp edges with a fork.
4. Cook: Heat a dry skillet over medium. Cook empanadas in batches for 3-4 minutes per side until golden and slightly crisp.

The huitlacoche adds a deep, almost truffle-like richness to these handheld pockets, while the masa harina keeps them wonderfully tender. Serve with a squeeze of lime for a bright finish!

Tip: If huitlacoche is hard to find, check Latin markets or canned goods sections—it’s worth the hunt!

Huitlacoche and Spinach Stuffed Shells

These stuffed shells are a cozy twist on classic Italian pasta, blending earthy huitlacoche (corn mushroom) with fresh spinach and creamy ricotta for a dish that’s rich, savory, and totally unique.

Ingredients:

• 20 jumbo pasta shells
• 1 tbsp olive oil
• 1/2 cup finely chopped yellow onion
• 2 cloves garlic, minced
• 1 cup fresh huitlacoche, chopped
• 2 cups fresh spinach, roughly chopped
• 1 1/2 cups ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups marinara sauce
• 1/2 cup shredded mozzarella cheese

Instructions:

1. Preheat oven to 375°F. Cook pasta shells according to package instructions until al dente, then drain and set aside.
2. Heat olive oil in a skillet over medium heat. Add yellow onion and sauté for 3 minutes until translucent. Stir in garlic and cook for 30 seconds until fragrant.
3. Add huitlacoche and spinach to the skillet. Cook for 5 minutes, stirring occasionally, until spinach wilts. Remove from heat and let cool slightly.
4. In a bowl, combine ricotta, Parmesan, salt, and black pepper. Fold in the huitlacoche-spinach mixture.
5. Spread marinara sauce evenly in a 9×13-inch baking dish. Fill each shell with the ricotta mixture and arrange them seam-side up in the dish. Sprinkle mozzarella on top.
6. Bake for 20–25 minutes until cheese is bubbly and golden. Let cool for 5 minutes before serving.

The huitlacoche adds a deep, umami richness that pairs beautifully with the bright spinach and creamy cheese—a surprising but irresistible combo!

Tip: For extra smokiness, stir in 1/4 tsp smoked paprika with the ricotta.

Huitlacoche and Caramelized Onion Pizza

This Huitlacoche and Caramelized Onion Pizza blends earthy, smoky flavors with sweet onions for a gourmet twist on pizza night—no fancy skills required!

• 1 lb store-bought pizza dough
• 2 tbsp olive oil, divided
• 1 large yellow onion, thinly sliced
• 1 tsp sugar
• 1/2 tsp salt, divided
• 1 cup huitlacoche (canned or fresh), drained
• 1 cup shredded Oaxaca or mozzarella cheese
• 1/4 cup crumbled queso fresco
• 1/4 tsp black pepper
• 1 tbsp chopped fresh cilantro (optional)

1. Preheat oven to 450°F. Heat 1 tbsp olive oil in a skillet over medium-low. Add onion, sugar, and 1/4 tsp salt. Cook, stirring occasionally, for 20 minutes until deeply golden. Remove from heat.
2. Roll out pizza dough on a floured surface to a 12-inch round. Transfer to a greased baking sheet. Brush with remaining 1 tbsp olive oil.
3. Spread caramelized onions evenly over dough, then scatter huitlacoche on top. Sprinkle with Oaxaca cheese, remaining 1/4 tsp salt, and black pepper.
4. Bake for 15–18 minutes until crust is golden and cheese bubbles. Remove from oven, top with queso fresco and cilantro (if using).

The huitlacoche’s umami richness plays off the onions’ sweetness, while the double-cheese combo adds gooey and crumbly textures in every bite.

Tip: For extra smokiness, drizzle with a touch of chipotle crema after baking!

Huitlacoche and Potato Croquettes

These crispy, earthy croquettes are a delicious way to enjoy huitlacoche (corn smut), a Mexican delicacy with a rich, umami flavor that pairs perfectly with creamy mashed potatoes.

Ingredients:

• 2 cups mashed potatoes (cooled)
• 1 cup huitlacoche, finely chopped
• 1/4 cup finely diced white onion
• 1 clove garlic, minced
• 1 large egg, beaten
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup all-purpose flour
• 1 cup panko breadcrumbs
• Vegetable oil, for frying

Instructions:

1. In a bowl, mix mashed potatoes, huitlacoche, onion, garlic, egg, salt, and black pepper until well combined.
2. Shape the mixture into 12 small patties (about 2 tbsp each).
3. Dredge each patty in flour, shaking off excess, then coat in panko breadcrumbs.
4. Heat 1/2 inch of vegetable oil in a skillet over medium heat (350°F). Fry croquettes in batches for 3–4 minutes per side, until deep golden brown and crispy.
5. Drain on paper towels and serve warm.

The contrast between the crispy panko crust and the creamy, savory filling makes these croquettes irresistible. Huitlacoche adds a funky depth that elevates the humble potato!

Tip: For extra richness, serve with a drizzle of crema or a sprinkle of queso fresco.

Huitlacoche and Shrimp Ceviche Tostadas

These Huitlacoche and Shrimp Ceviche Tostadas are a vibrant twist on classic Mexican street food, blending earthy corn mushrooms with zesty citrus-kissed shrimp for a bite that’s both bold and refreshing.

• 8 small corn tostadas
• 1/2 lb medium shrimp, peeled, deveined, and chopped into 1/2-inch pieces
• 1/2 cup fresh lime juice (about 4 limes)
• 1/4 cup fresh orange juice
• 1/2 tsp kosher salt
• 1/2 cup huitlacoche (canned or fresh), drained and chopped
• 1/4 cup finely diced red onion
• 1/4 cup chopped cilantro
• 1 avocado, diced
• 1 tbsp olive oil
• Hot sauce, to serve

1. In a medium bowl, combine shrimp, lime juice, orange juice, and 1/2 tsp salt. Let marinate in the fridge for 15 minutes until shrimp turns opaque.
2. Meanwhile, heat olive oil in a skillet over medium. Add huitlacoche and sauté for 3–4 minutes until tender. Set aside.
3. Drain shrimp, reserving 2 tbsp of the marinade. Toss shrimp with red onion, cilantro, and reserved marinade.
4. To assemble, layer each tostada with huitlacoche, shrimp ceviche, and diced avocado. Drizzle with hot sauce.

The magic here is in the contrast: creamy avocado and funky huitlacoche balance the bright, tangy shrimp for a tostada that’s anything but ordinary.

Tip: For extra crunch, lightly toast store-bought tostadas in a dry skillet for 30 seconds per side.

Huitlacoche and Avocado Salad

This earthy, creamy salad is a celebration of Mexican flavors, with huitlacoche (corn mushroom) adding a deep umami richness to buttery avocado.

Ingredients:

• 1 cup fresh or canned huitlacoche, drained and rinsed
• 2 ripe avocados, diced
• 1/4 cup red onion, finely chopped
• 2 tbsp fresh lime juice
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp ground cumin
• 1/4 cup cilantro, chopped
• 1/2 cup cherry tomatoes, halved

Instructions:

1. In a medium skillet over medium heat, sauté the huitlacoche with 1 tbsp olive oil for 5 minutes until slightly softened. Remove from heat and let cool.
2. In a large bowl, gently toss the diced avocados with 2 tbsp lime juice to prevent browning.
3. Add the cooled huitlacoche, red onion, cherry tomatoes, 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp cumin. Fold gently to combine.
4. Sprinkle with cilantro and serve immediately or chill for 15 minutes to let flavors meld.

The contrast between the velvety avocado and the slightly smoky huitlacoche makes this salad a standout—perfect for topping tostadas or scooping with chips.

Tip: For extra crunch, add toasted pumpkin seeds just before serving.

Huitlacoche and Chorizo Stuffed Peppers

These Huitlacoche and Chorizo Stuffed Peppers are a delicious twist on a classic, blending earthy corn mushroom with smoky chorizo for a flavor-packed bite.

• 4 large bell peppers (any color), halved lengthwise and seeded
• 8 oz fresh Mexican chorizo, casings removed
• 1 cup huitlacoche (canned or fresh), drained and chopped
• 1/2 cup cooked white rice
• 1/4 cup diced white onion
• 2 cloves garlic, minced
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 cup crumbled queso fresco
• 2 tbsp chopped fresh cilantro
• 1 tbsp olive oil

1. Preheat oven to 375°F. Brush bell pepper halves with 1 tbsp olive oil and place cut-side down on a baking sheet. Roast for 15 minutes until slightly softened.
2. Meanwhile, brown chorizo in a skillet over medium heat, breaking it into small pieces, about 5 minutes. Add diced white onion and minced garlic; cook until soft, 3 minutes.
3. Stir in huitlacoche, cooked white rice, 1/2 tsp cumin, 1/2 tsp smoked paprika, and 1/4 tsp salt. Cook for 2 minutes, then remove from heat.
4. Flip pepper halves cut-side up and fill evenly with the chorizo mixture. Bake for 20 minutes until peppers are tender. Top with queso fresco and cilantro before serving.

The huitlacoche adds a deep, umami richness that pairs perfectly with the spicy chorizo—a combo you won’t find in everyday stuffed peppers!

Tip: For extra smokiness, char the peppers directly over a gas flame for 1–2 minutes before roasting.

Huitlacoche and Pumpkin Seed Mole

This earthy, nutty mole blends the deep umami of huitlacoche (corn smut) with the toasty richness of pumpkin seeds—a match made in Mexican culinary heaven.

Ingredients:

• 1 cup raw pumpkin seeds (pepitas)
• 2 tbsp olive oil
• 1 small white onion, diced
• 2 garlic cloves, minced
• 1.5 cups fresh or canned huitlacoche
• 1.5 cups vegetable broth
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp ground cinnamon
• 1 oz dark chocolate (70%), chopped

Instructions:

1. Toast 1 cup raw pumpkin seeds in a dry skillet over medium heat for 3–4 minutes until golden and fragrant. Set aside.
2. Heat 2 tbsp olive oil in a deep pan. Add diced onion and cook for 5 minutes until soft. Stir in minced garlic and cook 1 minute more.
3. Add huitlacoche, 1 tbsp ground cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp ground cinnamon. Cook for 3 minutes, breaking up any clumps.
4. Pour in 1.5 cups vegetable broth and bring to a simmer. Add toasted pumpkin seeds and cook for 10 minutes, stirring occasionally.
5. Remove from heat, stir in chopped chocolate until melted, then blend until smooth (or leave slightly chunky for texture).

The chocolate and huitlacoche create a velvety, almost truffle-like depth—perfect for drizzling over roasted squash or enchiladas.

Tip: For extra smokiness, char a poblano pepper with the onion and blend it into the mole.

Huitlacoche and Oaxacan Cheese Quesadillas

These Huitlacoche and Oaxacan Cheese Quesadillas are a deliciously earthy and melty twist on a classic—perfect for showcasing Mexico’s “corn truffle” in an easy weeknight meal.

• 4 medium (8-inch) flour tortillas
• 1 cup fresh or canned huitlacoche, drained if using canned
• 1 1/2 cups shredded Oaxacan cheese (or substitute mozzarella)
• 2 tbsp unsalted butter, divided
• 1/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/2 tsp ground cumin
• 1 tbsp chopped fresh cilantro (optional, for garnish)

1. In a skillet over medium heat, melt 1 tbsp butter. Add the huitlacoche, 1/4 tsp salt, 1/4 tsp pepper, and 1/2 tsp cumin. Cook, stirring occasionally, for 5 minutes until fragrant and slightly softened. Remove from heat.
2. Lay out two tortillas and evenly divide the Oaxacan cheese between them. Spoon the huitlacoche mixture on top, then cover with the remaining tortillas.
3. In the same skillet, melt 1/2 tbsp butter over medium-low heat. Cook one quesadilla for 3–4 minutes per side, pressing lightly with a spatula, until golden and crisp. Repeat with the remaining 1/2 tbsp butter and quesadilla.
4. Slice into wedges and garnish with cilantro if desired.

The huitlacoche’s deep umami flavor pairs magically with the stretchy Oaxacan cheese, making these quesadillas feel luxe yet comforting.

Tip: For extra smokiness, add a pinch of chipotle powder to the huitlacoche filling!

Huitlacoche and Roasted Garlic Dip

This earthy, umami-packed dip blends the rich flavors of huitlacoche (corn smut) with sweet roasted garlic—perfect for slathering on crusty bread or pairing with fresh veggies.

Ingredients:

• 1 medium head garlic
• 1 tbsp olive oil, plus 2 tbsp for sautéing
• 1 cup fresh or frozen huitlacoche (thawed if frozen)
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 tbsp lime juice
• 1/2 tsp kosher salt
• 1/4 tsp ground cumin
• 2 tbsp chopped cilantro (optional garnish)

Instructions:

1. Roast the garlic: Preheat oven to 400°F. Slice off the top 1/4 inch of the garlic head to expose cloves, drizzle with 1 tbsp olive oil, wrap in foil, and roast for 40 minutes until soft and golden. Cool slightly, then squeeze cloves into a bowl.
2. Sauté huitlacoche: Heat 2 tbsp olive oil in a skillet over medium. Add huitlacoche and cook for 5 minutes, stirring, until tender and fragrant.
3. Blend: In a food processor, combine roasted garlic, huitlacoche, sour cream, mayonnaise, lime juice, salt, and cumin. Pulse until smooth but slightly textured.
4. Serve: Transfer to a bowl, garnish with cilantro if using, and let sit 10 minutes for flavors to meld.

The dip’s velvety texture and deep, savory-sweet notes make it a standout—huitlacoche’s truffle-like funk shines alongside the mellow garlic.

Tip: For extra smokiness, char the huitlacoche lightly in a dry skillet before sautéing.

Huitlacoche and Sweet Plantain Empanadas

These empanadas blend earthy huitlacoche (corn mushroom) with caramelized sweet plantains for a rich, slightly sweet filling wrapped in flaky pastry—a Mexican-inspired twist on a classic.

Ingredients:

• 1 tbsp olive oil
• 1/2 cup diced white onion
• 2 garlic cloves, minced
• 1 cup huitlacoche (fresh or canned), drained if using canned
• 1 large ripe plantain, peeled and diced into 1/2-inch cubes
• 1/2 tsp ground cumin
• 1/4 tsp smoked paprika
• 1/2 tsp salt
• 1 package (14 oz) store-bought empanada dough discs (or homemade)
• 1 egg, beaten (for egg wash)

Instructions:

1. Heat 1 tbsp olive oil in a skillet over medium. Add onion and cook until translucent, about 3 minutes. Stir in garlic and cook for 30 seconds until fragrant.
2. Add huitlacoche, plantain, 1/2 tsp cumin, 1/4 tsp smoked paprika, and 1/2 tsp salt. Cook for 8–10 minutes, stirring occasionally, until plantains soften and the mixture thickens. Remove from heat.
3. Preheat oven to 375°F. Roll out empanada dough discs on a floured surface. Spoon 2 tbsp filling onto each, fold dough over, and crimp edges with a fork.
4. Brush empanadas with beaten egg and bake for 20–25 minutes until golden and crisp.

The contrast of savory huitlacoche and sticky-sweet plantains makes these empanadas irresistible—especially with a drizzle of crema or hot sauce.

Tip: For extra crunch, pan-fry empanadas in a bit of oil instead of baking!

Conclusion

From elegant entrees to comforting classics, these 18 huitlacoche recipes prove just how versatile and delicious this gourmet ingredient can be! Whether you’re a seasoned chef or a curious home cook, we hope this list inspires you to get creative in the kitchen. Don’t forget to try a recipe, share your favorite in the comments, and pin this article for later—happy cooking!