Huitlacoche and Goat Cheese Crisp With Zucchini Blossom Sauce

“Huitlacoche [wee-tlah-KOH-cheh] AKA Mexican Corn Truffle (or more unkindly as corn smut) is a fungus which grows naturally on ears of corn. The fungus is harvested and treated as a delicacy in Mexico.This crispy strudel-type dish is perfect in small portions for appetizers or in larger portions for an entree. From the Texas Monthly, 2001.”

Ingredients Nutrition

  • 2 tablespoons corn oil
  • 12 onion, peeled and sliced
  • 1 tablespoon garlic, peeled and minced
  • 1 tablespoon serrano chili, seeded and minced
  • 2 tablespoons epazote, chopped
  • 1 cup canned Huitlacoche, drained
  • 12 cup whipping cream
  • 12-34 cup goat cheese, crumbled
  • 4 sheets phyllo dough (available frozen)
  • 4 ounces butter, melted
  • Zucchini Blossom Sauce
  • 6 tablespoons butter
  • 1 tablespoon minced garlic
  • 2 cups fresh squash blossoms or 12 cup canned squash blossoms
  • 1 cup chicken stock
  • 14 cup heavy cream
  • salt and pepper


  1. Pour oil into heavy skillet and saute the onions over medium heat until translucent and tender; add next three ingredients and continue to cook for another couple of minutes.
  2. Add the huitlacoche and the heavy cream and cook to reduce the cream completely.
  3. Take off of the burner; stir in the crumbled goat cheese, blending well until melted and allow to cool.
  4. Spread out a sheet of phyllo dough and brush thoroughly with melted butter, using a pastry brush.
  5. Repeat 3 times, stacking the sheets one on top of the other.
  6. Preheat oven to 350F and butter a baking pan.
  7. Spoon the huitlacoche filling on the phyllo sheets, lengthwise.
  8. Seal the short ends and roll to form a strudel.
  9. Place strudel on prepared pan and bake until golden brown, about 30 minutes.
  10. While strudel is baking, saute the onions in 3 tablespoons of the butter over medium-high heat until soft.
  11. Add the garlic and cook until soft.
  12. Add the zucchini blossoms and cook until wilted.
  13. Add the chicken stock and cook until volume is reduced by half.
  14. Add the cream and reduce over medium heat for 5 minutes.
  15. Transfer to a blender and blend thoroughly.
  16. Add the remaining melted butter slowly until mixture is well blended.
  17. Season to taste with salt and pepper.
  18. Cut the strudel into slices about 2 x 2 pieces (or whatever size you wish) and garnish each with 2 tablespoons of zucchini blossom sauce.

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