Corn husks

Corn husks are the dry wrappings that cover the corn cob. Traditionally used in Latin American cuisine, especially in the preparation of tamales, these husks serve an essential function for wrapping and steaming the food, adding aroma and helping to preserve its moisture.

Their origin is closely linked to the indigenous cultures of Mesoamerica, where corn is an ancient crop and a fundamental staple food. Corn husks are collected and dried to ensure their durability and facilitate their use in various recipes.

From a nutritional point of view, corn husks are not consumed directly, so their nutritional contribution is minimal. However, they are eco-friendly, biodegradable, and allow for even cooking and a slightly smoky or earthy flavor depending on the preparation method.

In different regions of Hispanic America, corn husks have synonyms and local names, such as hojas de elote (in Mexico), chalas (in some Central American countries), or simply dry corn husks. Their use is very widespread in traditional cuisine for dishes like tamales, humitas, and other steamed wrapped preparations.