Corn 'shrooms (huitlacoche or cuitlachoe)

Corn 'shrooms (huitlacoche or cuitlachoe) are the product of a corn disease, caused by a plant parasite that attacks crops. The pathogen causes kernels to swell as much as 10 times in size, distort, and darken in color as they bloat with spores from the infectious fungus.

Although most U.S. farmers consider the infestation (affectionately known as "corn smut") an aggravation that destroys all tainted crops, huitlacoche is considered a delicacy in Mexico. The swelled kernels are known as "Mexican truffles," because of the bulbous mushroom-like knobs that form as the corn mutates. Fans of the mushroom maize say the exotic fare has an earthy, sweet-smoky flavor -- and interest in the treat is catching on.

Limited crops are currently being cultivated in the United States, so keep an eye out for corn truffles on menus.

Bustin' Out — Surströmming

How do you know when your surströmming (soured herring) is ready to be devoured? When the cans bulge around the middle, an effect caused by a gassy, bacterial byproduct of its lengthy fermenting process.

To prepare this traditional Swedish meal, herring from the Baltic Sea are gutted and tinned in brine, then stored somewhere (preferably warm) for several months. Its pungent aroma makes dining alfresco an absolute must. Locals recommend opening the can under water whenever possible to contain the tantalizing odor of rotten egg, rancid butter and vinegar that results from the fermentation process.

Don't worry about running into it stateside: Often classified as rotting, not fermenting, and considered a potential weapon (because of the pressurized contents), surströmming is banned by a number of airlines and customs agencies.

Basket Case — Canned Bird's Nest Drink

The Chinese have served bird's nest soup, considered a delicacy, for hundreds of years. It's made using the nests of swiftlets, or cave swifts. These avian homemakers regurgitate their gelatinous spit, creating a web-like superglue which forms their nests and attaches them to cave walls in Southeast Asia.

The nests are collected by hunters on precariously tall ladders and then dissolved into soup. Said to stimulate cell growth, raise libido and boost the immune system, these edible abodes are among the most expensive animal-food products consumed; They are rare, difficult to harvest and require a labor-intensive cleaning process. Don't feel like dropping the coin to get a taste of the cure-all nectar? Pop a tab on the canned bird's nest drink, and get your vitamins on the go.

For Emergency Use Only — Sue's Canned Whole Chicken

Canned meats generally don't put a rumbly in our tumbly, but in a pinch, perhaps in the event of a major cataclysm, we'd throw down with some Vienna Sausages. However, this canned chicken takes the canned-meat cake. The impossibly tiny chicken crammed into this 50-ounce can slides out with a generous portion of gelatinous goop, or rather, "delicious gravy."

Our advice? Keep a can on hand for emergencies, and ignore the serving suggestion to snack on the dish cold. Holed up in a fallout shelter during the aftermath of a nuclear war might be the perfect (and probably only justifiable) opportunity to scarf down a bowlful.

Tasty Tonic — Bottled Balut

Sure, it's not in a can, but bottled balut deserves a spot on our list based on the Fear Factor-esque motivation required to polish off a helping of these puppies -- uh, make that duckies. A popular Filipino street snack, balut is a boiled three-week-old fertilized duck egg, eaten straight out of the shell.

A well-aged balut lacks feathers, beak and claws (all the tasty bits), and instead provides a palatable rich embryonic broth, the creamy yolk (and of course, the fetus), sure to satisfy even the most ambitious appetite. Bottled balut, sold at various Filipino grocers, comes in three flavors: brine and two spicy sauces.

Canned Haggis

Classic Scottish haggis has several variations, but a common cooking method involves stuffing oatmeal, onions, seasonings and a mixture of minced organ meats (think heart, liver, lungs) into the stomach of a sheep. That succulent sausage concoction is then simmered in water for several hours to produce the traditional treat. Pick up a couple of cans for a rainy day, and don't forget the neeps and tatties!

Slippery When Wet — Jellied Eels

Not much comes to mind when we hear the phrase "fine English cuisine," and jellied eels are a prime example of why this is the case. Caught from the murky depths of the Thames River estuary, boiled with salt and pimentos, set in gelatin and then served with a dash of chili vinegar, each bite is a gooey challenge for the average palate. The traditional dish originated in London's East End and is rumored to date back to a culinary dark age before its better-known (and more-appetizing) cousin, fish 'n' chips, had been created.

Arctic Delight — Reindeer Paté

While this is probably the most palatable food on our list, we include it for the wrongness factor: "Mommy, why is daddy eating puréed Rudolph?" Here's the upside to snacking on Santa's Little Helper -- because the reindeer are farm-raised by Sami herdsmen in Sweden on a simple diet of moss and lichen, your dinner delicacy is delightfully hormone-free. Not to mention, this other red meat is incredibly lean, clocking in at a mere 2 percent fat content, making it one of the least-fatty meats in your cart. As an added bonus, there's no such thing as mad reindeer disease.

Afternoon Delight — Silkworm Pupae

Literally meaning pupa or chrysalis, beondegi are popular Korean street snacks, often dished out by the cupful to eager passers-by. The stewed and seasoned silkworm treats come highly recommended as bar bites. Next time you crave a quick mouthful on the go, grab a can of these crunchy chrysalises.