Bel exemple de culture adaptative. Une sorte de #champignon colonise les épis de maïs, mais il est apprécié comme un met de choix dans la culture au #Mexique . Il a très bon goût et, ça tombe bien, complète bien le maïs au niveau du profil des acides aminés. Pendant ce temps la culture occidentale a dépensé des millions pour le détruire.
Scourge No More : Chefs Invite Corn Fungus To The Plate : The Salt : NPR
▻http://www.npr.org/sections/thesalt/2015/08/24/433232707/scourge-no-more-chefs-invite-corn-fungus-to-the-plate
http://media.npr.org/assets/img/2015/08/24/gettyimages-159919238_wide-8c74c3125066da04def78b8808cca07c5411db66.jpg 
http://media.npr.org/assets/img/2015/08/24/cornfungus_custom-8d2b4f06329dcf888f9200c08fb9fc688c6c8850-s300-c85.jpg But in Mexico, corn smut is known as huitlacoche, and it’s long been a delicacy . Traditionally, families would walk miles among the cornstalks just to gather a basket of ears infected with this distant relative of mushrooms. It is still sold fresh at markets and used as a filling in tacos, quesadillas and soups. “It may have been ambrosia of the Aztec gods with an inky, mushroomy flavor that is almost impossible to describe,” wrote Diana Kennedy, the “Julia Child of Mexico,” in her 1986 book The Cuisines of Mexico.
In Mexico’s corn-loving culture, the quasi-mushroom also provides nutrition: high amounts of the essential amino acid lysine that’s absent in corn, as well as lots of fiber and protein. Together, corn and huitlacoche make a complete protein meal.