Corn Husks are paper-like dried husks from ears of corn. Frequently used in Latin American cuisines to wrap foods that will be steamed. Corn Husks have been adopted as a kitchen staple in the wrapping of tamales, pork and chicken.
Husks must be soaked in hot water for 30 minutes. Remove from water and pat dry before use.
Storage & handling
Store in cool, dry place.
Dried corn husks, Sulfur dioxide.
The use of Corn Husks dates back thousands of years to ancient civilizations where they were used to make portable food pockets for hunters and travelers. Today, they are used in a similar way, most notably for making tamales. A pliable and natural casing for grilling or steaming food, this clever use of the plant allows for authentic flavor and presentation that holds up well during the cooking process. Some southwestern cultures also use these sturdy fibers for the makings of dolls, rugs, baskets and art.
Making great tamales takes some practice but they are fun to make and the rewards are worth the effort. Masa is the secret to this ultimate Mexican comfort food. This recipe with cheese and chile is just as delicious with chicken, pork or sweet fillings like dried fruits.