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. 120-150 husks for tamales in a 1.5 pound case. Use to wrap tamales, pork, chicken or use as a garnish for enchiladas.