Huitlacoche is moving from street corn stands into St. Louis restaurant kitchens and grocery shelves as chefs lean into this seasonal corn fungus. The Midwest’s growing Latino community and milder winters are making the ingredient easier to source locally. Https://www.kcur.org/environment-agriculture/2026-11-02/st-louis-huitlacoche-corn-smut
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Huitlacoche on Midwest menus is an underrated move. Bold flavor from the stalk, finally getting the shelf space it deserves.