dozen cornhusks soaked in water

Corn husks are the protective leafy bracts that envelop the ear of corn (Zea mays). Harvested after the kernels have been removed, they are dried and traditionally used in Latin American cuisine, particularly for tamale preparation. When rehydrated by soaking in warm water, the husks become pliable and are used as edible wrappers for steaming various filled dishes. The husks themselves are flavorless and inedible when cooked—their primary function is structural and to impart moisture and prevent drying during steaming. A dozen husks is the standard quantity required for wrapping a batch of tamales or similar preparations.

Corn husks are essential in Mexican and Central American cuisine, most famously as wrappers for tamales (masa-filled parcels steamed in bundles). The soaking process hydrates the husks, making them supple enough to wrap around fillings without cracking. Beyond tamales, they are used to wrap other items for steaming such as chile tamales, certain cheese-based preparations, and in some preparations serve as liners for baskets or serving vessels. The husks protect the filling from direct steam contact and help retain moisture. They are typically discarded before eating, though in some preparations they may be tied for presentation purposes.