Botanas Mexico dried corn husks are premium quality natural wrappers for making authentic tamales and other traditional Mexican dishes. These dried corn leaves must be soaked in warm water for 30 to 60 minutes before use to make them soft and pliable for wrapping.

Corn husks infuse meals with a warm, aromatic corn flavor while steaming and help keep food moist by sealing in flavor and moisture. They are best known for wrapping traditional tamales but are also versatile for grilling or smoking meats, fish, or vegetables, where they lock in moisture and protect food from direct heat while adding a subtle toasted corn aroma. The husks can also be used as steam liners to prevent sticking in steamer baskets, simmered into light fragrant broths, or even steeped into corn husk tea.

To prepare, sort through the husks and select wide, long, pale yellow pieces with uniform texture. Rinse them under cool water to remove dust or debris, then submerge in warm (not boiling) water for 30 to 60 minutes until soft. Drain, pat dry, and they're ready to wrap. Simply spread masa dough on the husks, add your filling, wrap tightly, and steam until cooked through. The husks themselves are not edible and are removed before eating. When stored in an airtight container in a cool, dry place, dried corn husks can last up to a year or more.