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corn husk canoes w/ fillings




Source of Recipe


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List of Ingredients






1. Soak the husks for a couple hours in warm water until they're malleable.

2. Fan-fold the widest end of the canoe tip, gather it together and pinch the end, as if gathering fabric. (For these open canoes, the "grain" of the corn husks will run from one tip of the canoe to the other.)

3. Tear a long strip of corn husk from another husk. Use this strip to tie together and secure the gathered end of you canoe. Your husk should resemble a canoe ready to be filled.

4. Lightly spray the inside of the canoe with vegetable oil so the food you'll add doesn't stick.

5. Lightly spray a baking sheet.

At this point, you can tuck just about any food into the canoe and bake it. You're limited only by your imagination.

For her cooking class, Marquez kept to a Southwest theme. She sautéed onion and garlic, added black beans and herbs such as cumin and chili powder, spooned individual portions into the canoes, baked them until hot, and then served them to spa guests at dinner.

Rice mixtures, fruit, meats and vegetable medlies also would taste great baked and served in individual corn husk canoes. The mild infusion of corn is a tasty bonus to the presentation. If you have leftovers, such as pulled pork or a chicken and rice casserole, re-heat them in corn husk canoes and serve them as a "new" entrée or side dish.

Marquez suggested a sweet dessert, too. Make a cake batter, pour a portion into each canoe, top with nuts and drained pineapple, and bake until golden brown.

For an easy tamale-style meal, make cornmeal "masa" (as in a tamale), top it with cooked shredded meat and spices or cheese and bake.

After mastering the simple art of the corn husk canoe, try making enclosed baking or grilling packets from the corn husks, similar to the traditional foil packets. Depending on how much you want to cook in the packet, you may need to use more than one husk. Simply overlap the edges of the husks, fan fold and tie both ends together, and use as you would an aluminum foil packet. If the corn husk chars a bit, it will add a distinctly southwestern flavor to the enclosed food.


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