Corn husks are the dried, papery leaves that wrap an ear of corn, used in cooking primarily as a wrapper rather than as food. In Mesoamerican and Latin American cooking, husks are soaked to make them pliable and used to wrap tamales, masa dumplings, and similar steamed dishes, imparting a mild, faintly grassy aroma. Fresh or dried husks are also used to line steamers or, in some traditions, to smoke foods. They are inedible and are discarded before eating, distinguishing them from edible wrappers like banana leaves.