From the producer:
Corn husks are strong, yet biodegradable. They have long been valued across cultures for their usefulness in and out of the kitchen. Here are just a few ways to use them:
Tamales: Dried corn husks are used to make the classic Mexican dish tamales. The wrappers are soaked to soften them, then stuffed with corn masa paste and a variety of savory fillings such as beans and cheese, stewed pork, chicken or chilies.
Wrappers: The husks can also be used before they are dried as wrappers for grilled or steamed food, similarly to a banana leaf.
Grilling Corn: Instead of shucking the corn, some cooks grill corn with the husk on to keep the kernels tender and juicy and give a great smoky flavor. For the best results, soak the corn in cold water for 10 minutes before grilling to keep the husks from burning.