The first time I tried corn brandy was in a food hall in Mexico City when I was visiting some friends there. Before I placed our orders, my friends urged me to try huitlacoche (pronounced weet · luh · ko · chay), a delicacy in Mexico and a unique ingredient that I wouldn't easily find at home. As a lover of edible mushrooms, I have been busy doing research. To my delight, I enjoyed the earthy taste and delicate texture of Huitlacoche and looked for it in the US.
We've all heard the old adage that when life gives you lemons, make lemonade. The Aztecs and other natives of North America discovered the fungus Ustilago maydis on young maize, which inhibited the growth of the maize kernels and turned them into gray-blue galls. This fungal growth was found to be edible and very nutritious, contained more protein than uninfected corn, and even contains an extra amino acid (lysine) that is lacking in normal corn protein. Corn brandy, sometimes called Mexican truffle or Mexican caviar, is a great meat substitute and is becoming increasingly available and valued outside of Mexico.
Ustilago maydis thrives in certain weather conditions, and most gardeners don't specifically grow this mushroom when growing sweet corn. The fact that it is edible means that if your corn is infested, you won't lose your entire crop.
What is corn brandy?
Corn brandy is bad news for corn, but not necessarily for us. Source: Björn S.
Maize brandy or house brandy is the result of the fungal pathogen Ustilago maydis, which belongs to the Basidiomycota tribe of the smut fungi. This group of plant pathogens has a very narrow host spectrum and is dependent on their host plant for survival. U. maydis can only be found on the maize plant (Zea mays) and its non-domesticated ancestor Zea mays subsp. parviglumis. This group of smut fungi uniquely targets their hosts 'immune systems and uses the hosts' metabolism to promote their own reproduction and growth. This plant pathogen is widespread around the world and causes significant economic losses for farmers who are not engaged in the sale of crops infected with corn blight.
Life cycle of Ustilago maydis
Ustilago maydis has a complex disease cycle that includes a saprophytic stage when the fungus ingests nutrients and an invasive stage when it abducts host plants. The fungus is dimorphic and initially develops as a saprophytic haploid sporidium with an unpaired chromosome. Sexual reproduction of this fungus occurs when two haploid cells fuse to form a dikaryon, which has a special infectious structure to invade the host tissue. The fungus then multiplies and differentiates in the tumors or galls of its host plant and produces black diploid teliospores. When the galls burst, they release teliospores into the wind, which they can transport over long distances. These spores can overwinter in plant debris and in the soil. Under favorable conditions of dry weather followed by wet weather during the corn growing season, they germinate and go through meiosis to create the haploid phase and start the cycle all over again.
Symptoms of corn dirt
The fungus attacks the above-ground parts of maize plants. Galls begin as small swellings and whitish-gray irregular nuclei. These kernels then grow larger and can grow up to 4-5 inches in diameter. The galls gradually turn black as they develop spores before eventually breaking open and releasing spores into the wind to infect neighboring plants. In fact, the scientific name “Ustilago” is derived from the Latin word “ustilare”, which means “to burn”, because of its sooty teliospores. The infection is not systemic; H. not in the entire plant, but only in the places where the fungus has attached. Because of this, you can see corn on the cob with a mixture of healthy and infected kernels. Sometimes you can also find corn brandy gall on corn leaves, although eating them is not recommended.
Corn pollution control and prevention
Ustilago maydis viewed under the microscope. Source: Björn S.
Corn blight is more common when corn pollination occurs in hot and dry weather, followed by heavy rainfall and wet weather. In addition, excess nitrogen in the soil can also increase the pathogenicity of corn brandy. There are no fungicides that can prevent corn burn. The spores of the smut fungus hibernate in the soil and, depending on the weather, can trigger infections even after several years. Crop rotation can help disrupt their life cycle as this fungus can only survive on corn hosts. Legumes are a great option for crop rotation between corn seasons.
An IPM control methodology can be used to maintain a sanitary garden or field. Be sure to remove corn scraps and clean attachments and machines. Typically, the common burn mark can affect 1-5% of field corn. Avoid mechanical damage to corn plants and inspect them for damage, which is wounds that make the plant more susceptible to infections of all kinds, including corn blight. A few infected plants in a corn field shouldn't be a big problem if they are discovered before the corn blight matures and has a chance to release airborne pores.
You can also try cultivating Huitlacoche by artificially inoculating before corn pollination. Soak the corn silks in a solution with common burn spores mixed with water. If you have successfully vaccinated your corn, galls should form within two weeks. Harvest the galls 16-18 days after inoculation for maximum flavor. Naturally occurring galls will be much larger than cultured galls because few grains are infected, as opposed to the inoculation method which induces tumors in each grain.
To harvest Huitlacoche, look for young plants with immature galls. Pluck or cut the fungal galls from the cob for immediate use. These galls are perishable and will not keep in the refrigerator for more than a few days before the galls burst. Fresh huitlacoche sells for $ 15-20 a pound in the US because it is rare and difficult to transport. Some CSAs and farmers markets occasionally wear them during the corn growing season. A common way to preserve them over the long term is to freeze the galls, even though the texture changes slightly. Many restaurant and home cooks can now buy frozen huitlacoche from online retailers.
frequently asked Questions
Known as "Huitlacoche" in Mexico, corn brandy is an edible mushroom. Source: Wendell Smith
Q: Is Corn Mushroom Safe To Eat?
A: Immature corn brandy galls derived from the Ustilago maydis mushroom or common seat of fire are safe to eat and are considered a delicacy. Although leaf galls can be present on a plant, leaf galls are not recommended for eating. Several burn diseases can affect corn, including another pathogen called head burn. This burn disease causes systemic infection throughout the plant and is inedible.
Q: Is corn brandy the same as Huitlacoche?
A: Yes, corn blight is another name for huitlacoche, an abnormal growth on corn plants caused by the fungus Ustilago maydis.
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