What to do with all those cast-off husks (requires registration) from your freshly shucked bounty of summer corn? Writing in the Los Angeles Times, Regina Schrambling has a culinary solution that redeems corn husks from a rapid route to the garbage can: Save them and use them to encase delicate green corn tamales or, better yet, turn them into a natural wrapper for grilling fish, such as halibut. It’s a technique that resonates with Florence Fabricant’s fish-grilling tips in the New York Times, which include wrapping whole fish in fennel fronds, rosemary branches, or grape leaves to enhance flavor and prevent sticking to the grill.

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