Huitlacoche is so flamboyantly disgusting-looking and repellant as a concept (you specifically eat a fungus which deforms and near-explodes the corn kernel? great stuff mr aztec. what's it going to do to your insides then?) .... that it's a bit of a disappointment to actually eat it. Just tastes like any other rather bland mushroom in my experience.
Sweetcorn, on the other hand, is never not nice (except with mango and halloumi which I agree is a tri-continental food pileup too far.) on or off the cob, frozen, fresh, boiled, roasted, popped, made into tortillas, in salsa, in cornbread, in any stew or soup, I don't care. Sweetcorn is sweet.
(btw does it qualify as one of the mythical 5 a day in the UK? if so how? if i were a potato i'd feel discriminated against.)