Vegetables · Wrapping leaves
Dried corn husks
Dried outer leaves of corn cobs, soaked and used as wrappers for steaming tamales.
Also called: hojas de maíz, tamale husks, totomoxtle
Around the world: hojas de maíz, tusa (es)
What it is
Dried corn husks are the papery, pale-tan outer leaves of maize ears, sold in flattened stacks. They are soaked in warm water until pliable, spread with masa and filling, folded and steamed. The husk is peeled off before eating. They are also used for some grilled parcels.
How it’s used
- Wrapping tamales
- Lining steamers
- Wrapping fish or cheese for grilling
- Tying strips for parcels
Characteristics
- Aroma
- Faintly sweet and corny.
- Texture
- Papery when dry; pliable when soaked.
- When cooked
- Soak 30 minutes or more in warm water until soft.
- Sold as
- dried
- Cooking uses
- Commonly cooked
- Common in
- Mexican, Central American, Tex-Mex, Guatemalan, Salvadoran
Storage
Pantry-stable. Keep in a sealed bag in a cool, dry place.
Diet, allergens and safety
No major allergens in typical versions.
- Vegetarian
- Vegan
- Dairy-free
- Egg-free
- Gluten-free
- Nut-free
- Soy-free
- Caffeine-free
Substitutes
Optional — what works if you don’t have it, and how it changes the dish.
- Banana leaves — Larger, moister tamales with a different aroma.
Related ingredients
Recipes with dried corn husks
Chuchitos
Guatemalan · 2 h 5 min · 524 kcal
Tamales de rajas con queso
Mexican · 2 h 30 min · 645 kcal