Now I'm even more confused by everyone's varying descriptions of huitlacoche and what earthy means to them. I'm enjoying it though . I guess I'll just have to try it for my self. But I'll insert the one word I've been avoiding... moldy. Do they taste moldy at all? Because they do seem to have the odd look of mold, and isn't that part of their makeup? Moldy corn?
I agree that truffle, especially when cooked can have waxy/gummy texture. I do like the flavor of it though. I can't explain it other than it tastes like an Italian sub smells .
But this following description is good enough for me.
Your eating it in Mexico City was the first time I really paid attention the stuff.