The consumption of corn smut originated directly from Aztec cuisine. For culinary use, the galls are harvested while still immature — fully mature galls are dry and almost entirely spore-filled. The immature galls, gathered two to three weeks after an ear of corn is infected, still retain moisture and, when cooked, have a flavor described as mushroom-like, sweet, savory, woody, and earthy. Flavor compounds include sotolon and vanillin, as well as the sugar glucose.
We prepare as our medium thick corn tortilla, mixing a puree of whole chili’s and vegtable into the masa before making the tortilla. Perfect for enchiladas, chips, tacos, tostadas, or specialty dishes. These add a lot of color and flavor to your presentation!
Giant White Corn for Posole has a slightly yellow white color and a soft firm texture when cooked. This corn is 1-1/2 cm in width and length. Giant White Corn adds uniqueness to any dish with its size. Known globally as Maize, Corn was initially introduced to Europeans by Christopher Columbus on his return from the New World. Corn for Posole comes in various colors, blues, reds, purples, and a giant white kernel. It adds eye appeal and a unique corn flavor to many stews, soups and casseroles. Posole is a thick stew or hearty soup usually eaten as a main course. Ground corn is used for many products such as corn meal, corn starch, masa harina and corn flour. Ingredients include Dried corn.