Corn Husk



Current Facts: A few years ago a new style husk was introduced to the U.S. market called "enconchada". This refers to the conch shaped shell of the stacked husks. The higher quality enconchada style husks usually come in sizes ranging from 7"-9".








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Geography / History

A cuisine tradition, dried cornhusks are especially popular used for wrapping food in Southwestern cooking. In Southern Mexico, tamales are wrapped in banana leaves. But in Northern Mexico, tamales are wrapped in cornhusks. Traditionally, tamales are made with dried cornhusks that have been soaked until pliable.



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Native to the New World, corn and its derivatives has been a very valuable food crop at least since the Incas first cultivated this staple vegetable. Today's modern corn is actually a tall annual grass and all types of corn are simply varieties of one single species, Zea mays. – Tamales are a unique South American dish, created by the native populations and adopted by the European immigrants. Tamales are a complete meal in a very portable form: a mixture of corn dough (masa) and filling is wrapped in a banana leaf or corn husk and then steamed. The corn masa becomes firmer when steamed, and the tamale can be unwrapped and eaten on the go.


Seasons / Availability Cornhusks are available year round.

Description / Taste Actual husks from corn, the husks are dried for wrapping special food mixtures as Tamales

Applications Various meat and vegetable fillings and other savory mixtures can be baked or steamed in corn husk wrapped tamales. The corn husks are not edible and are removed before eating. To prepare, soak in warm water just until pliable; remove any silk strands; wash thoroughly. Cover with warm water; let stand two hours or until soft. To store, keep in a cool dry place.