The wild ramp, AKA wild leek, botanical name Allium tricoccum, is a flowering perennial plant that grows in clusters. It is a member of the Allium family along with onions and leeks
The Calamondin lime is a cross between a sour, loose skinned mandarin and a kumquat, therefore technically making it an orangequat.
Salanova® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
Inventory, 5 lbs : 11.67
This item was last sold on : 10/28/20
Corn husks are the outer covering of an ear of corn. Commercially bought Corn husks are commonly the whole husk and are sun, air or oven dried. For most applications the Corn husks need to be soaked in hot water in order to become pliable. Corn husks are most commonly used to encase foods to be steamed or baked, imparting a very light corn flavor. Corn husks can be used in the presentation of a dish, but are not edible and should be discarded after use.
Corn husks are available year-round.
A few years ago a new style husk was introduced to the U.S. market called "enconchada". This refers to the conch shaped shell of the stacked husks. The higher quality enconchada style husks usually come in sizes ranging from 7"-9".
Various meat and vegetable fillings and other savory mixtures can be baked or steamed in Corn husk wrapped tamales. The Corn husks are not edible and are removed before eating. To prepare, soak in warm water just until pliable; remove any silk strands; wash thoroughly. Cover with warm water; let stand two hours or until soft. To store, keep in a cool dry place.
A cuisine tradition, dried Corn husks are especially popular used for wrapping food in Southwestern cooking. In Southern Mexico, tamales are wrapped in banana leaves. But in Northern Mexico, tamales are wrapped in Corn husks. Traditionally, tamales are made with dried Corn husks that have been soaked until pliable. Native to the New World, corn and its derivatives has been a very valuable food crop at least since the Incas first cultivated this staple vegetable. Today's modern corn is actually a tall annual grass and all types of corn are simply varieties of one single species, Zea mays.
Restaurants currently purchasing this product as an ingredient for their menu.
|Barleymash||San Diego CA||619-276-6700 x304|
|Miguel's 4S Ranch||San Diego CA||858-924-9200|
|Fifty Two Remedies||San Diego||858-707-7016|
|Le Papagayo||Encinitas CA||760-944-8252|
Recipes that include Corn Husk. One is easiest, three is harder.
|Cooking With Mama||Corn Husk Bread|
|My Colombian Recipes & International Flavors||Bollos de Mazorca (Steamed Fresh Corn Rolls)|
|Created by Diane||Cornbread Tamale Bites with Jalapeno, Cheese and Bacon|
|Big Oven||Smoked Sausage in Corn Husks|