By Melissa Kruse-Peeples, NS/S Conservation Program Manager. Published on August 26, 2014.
Corn is a versatile ingredient. It is fresh roasted, ground to make cornbread or tortillas, dried and reconstituted into posole, and everything in between. But there is one way to eat and cook corn that may come to a surprise to many. Huitlacoche, pictured here, is a corn lover’s delicacy. Trust me, it is edible and delicious.