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Corn Husks

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.

  • Light to dark golden yellow

  • Mild corn flavor and aroma

  • Exceptionally pliable and strong

  • D'allesandro
    Price: $31.44
    $1.31 / Ounce

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    Suggested uses

  • Use to wrap tamales, pork, chicken, or as a garnish for enchiladas

  • Use to wrap up loose ingredients for grilling or steaming

  • Basic prep

    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.

    Ingredients

    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.

  • Corn dates back to prehistoric Mesoamerica

  • The outer part of the stalk that protects the corn kernels is known as the husk

  • Corn is the most domesticated of all field crops and was the most important cultivated plant in early America

  • Classic recipe

    Mexican Tamales

    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.