Huitlacoche. Known to many farmers as corn smutt, huitlacoche has long been used in Mexican cooking. The Aztecs used this Mexican truffle in many meals too. Huitlacoche, also spelled cuitlacoche, has a smoky corn flavor. It is a fungus that grows inside kernals of corn when weather conditions are just right. We have coated the seared salmon with this interesting ingredient and serve it with a buerre blanc. Its a great spring dish.