Do you have any recipes that turn a 7 ounce can of cuitlacoche into a delicious dish?

I’ve been curious about cuitlacoche for a number of years, and I had the rare opportunity to buy some, canned (in the US Midwest), at a good price.

I’m looking for someone’s easy recipe that highlights the ingredient so I’ll know if I love it, and if I should make the trek to buy more.

(I had to resist the urge of going to the parking lot and popping the top. I’d already eaten a little package of cheese and sampled a licorice. Both not great. Both paid for.)