In our class at Le Sanctuaire on unusual uses for fruits and vegetables we looked at whole ears of corn, from the husk to the cob, to see what could be done with all of the parts. We started by looking at the husk, peeling away the tough and dirty outer leaves to expose the tender inner pieces. The interior husks are tender and aromatic. They are soft, pliable, and commonly used to wrap tamales. This makes all kinds of sense as it adds additional flavor to the masa and filling. We roasted them in the oven to dry them out and to concentrate and intesify their flavor. During the class we made roasted corn husk milk and corn husk caramel. The aroma and flavors from these infusions was incredible. It sparked other avenues from infusing roasted corn husks in lobster and other stocks to wrapping them around meat and fish and cooking them in the Cvap or lining the base of a steamer with them to add flavor to dumplings and steamed breads.
It turns out that in Modernist Cuisine they use toasted corn husks to make a stock to make pressure cooked polenta (brilliant idea) which they pair with strawberry marinara, but strawberry bolognese would be a delicious variation.