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Huitlacoche, also called "corn truffle" or sometimes "corn mushroom," is an inky, gray-black mushroom that grows on ears of corn. The flavor of Huitlacoche is a cross between an almost smoky, earthy deep mushroom with hints of sweet corn.

  • Huitlacoche is widely used in Mexico, where it is considered a delicacy

  • Our canned huitlacoche captures the unique flavor of this unusual ingredient, which can be difficult to find fresh in the U.S.

  • D'allesandro
    Price: $0.00
    $0 / Ounce

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    Suggested uses

  • Huitlacoche is used in a variety of dishes including sautés, soups and casseroles - in general, any preparation where cooked mushrooms would be appropriate

  • Popular in Mexico as a taco or quesadilla filling, cooked with garlic, chile peppers and cheese

  • Can be cooked with rice to impart its inky color and flavor

  • Add to the traditional Mexican succotash calabacitas, a sauté of zucchini, corn, onions, garlic and chile pepper

  • Marries well with seafood, such as shrimp, lobster, monkfish and scallops

  • Basic prep

    Ready to use. Add as desired.


    Huitlacoche, onion, corn, canola oil, water, salt, spices, citric acid.

    Classic recipe

    Huitlacoche Tacos

    Huitlacoche, a fungus that grows on corn, is considered a delicacy in Mexico and is typically used as a filling for quesadillas, soups and tacos. Its earthy, mushroom-like flavor paired with the spicy heat of poblano chiles makes it a deliciously rich filling for corn or flour tortillas.