To use the dried husks, soak them first in hot water for 30 minutes, or warm water for an hour.Drain them.
Generally, you would then take a Corn Husk, and with a pair of scissors trim a 1/4 inch (1/2 cm) wide strip from it along its length.Lay the corn husk out, pat it dry with a paper towel or tea towel, fill with your food, fold and then secure with the strip that you cut.
When you steam your food, line the steamer with extra Corn Husks, and then place your corn husk food packages inside to steam.
If you end up with Corn Husks still hanging around after your big Mexican meal, use them to steam fish in (or barbeque fish and veg in, with the corn-husks well soaked, and the food placed high away from a low flame.)
