Corn Husks are used primarily for making tamales. These are the
papery like dried husks of the corn stalk that are used to wrap
foods that will be steam cooked. Husks must be soaked in hot water
for 30 minutes and dried prior to wrapping food. 80 - 100 husks for
tamales in a 1 pound case.
Use to wrap tamales, pork, chicken or use as a garnish for