Description

The corn husk, also known as corn (cob) leaves, are widely used in Mexican and Central American cuisine. The corn husk leaves are not meant to be eaten but are used as a wrapper to wrap food and then steam or bake it. It is a natural food packaging that is compostable. It is also a nice presentation for the food. Some leaves may be spotty or unevenly discoloured, this does not affect the packaged food.

The corn husks are mainly used to make Tamales. These are steamed pastry packets made from corn flour wrapped in corn leaves. It is a traditional dish with a filling of meat, vegetables, cheese or (dried) fruit, often flavoured with peppers. The word tamalli in Nahuatl (indigenous language in Mexico) means something like wrapped.

Quantity
The corn husk are packed per 50 grams (± 15 pieces) or 200 grams (± 60 pieces).

Preparation
Soak the corn husk in hot water for 15 minutes. Dab the leaves a little dry and wrap the food. Tie the packets with some torn peels or a string and steam or barbeque. After cooking, wrap the food out of the leaves and discard the peels.

Corn Husk / Corn leaf

From  4,00

Store in a cool and dry place. Avoid exposure to light.

The corn husks have a long shelf life, but it’s important to avoid exposure to moisture, otherwise they may go mouldy.

The corn husk, also known as corn (cob) leaves, are widely used in Mexican and Central American cuisine. The corn husk leaves are not meant to be eaten but are used as a wrapper to wrap food and then steam or bake it. It is a natural food packaging that is compostable. It is also a nice presentation for the food. Some leaves may be spotty or unevenly discoloured, this does not affect the packaged food. The corn husks are mainly used to make Tamales. These are steamed pastry packets made from corn flour wrapped in corn leaves. It is a traditional dish with a filling of meat, vegetables, cheese or (dried) fruit, often flavoured with peppers. The word tamalli in Nahuatl (indigenous language in Mexico) means something like wrapped. Quantity The corn husk are packed per 50 grams (± 15 pieces) or 200 grams (± 60 pieces). Preparation Soak the corn husk in hot water for 15 minutes. Dab the leaves a little dry and wrap the food. Tie the packets with some torn peels or a string and steam or barbeque. After cooking, wrap the food out of the leaves and discard the peels.

Store in a cool and dry place. Avoid exposure to light.

The corn husks have a long shelf life, but it’s important to avoid exposure to moisture, otherwise they may go mouldy.

Often ordered with

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