The Mexican dish made from corn dough wrapped in a corn husk and steamed is a tamale.
Tamales begin with masa, a dough made from ground nixtamalized corn. The masa may be mixed with lard or vegetable shortening, broth or water, and seasonings before being spread on a softened corn husk. A savory or sweet filling is added, the husk is folded around the dough, and the parcel is steamed until firm.
Mexican tamales come in many regional forms. Common fillings include pork, chicken, cheese, vegetables, chiles, and mole. Some versions are sweet, while others are made without a filling and served as an accompaniment. In tropical parts of Mexico, including Oaxaca, Chiapas, Veracruz, and the Yucatán Peninsula, banana or plantain leaves may replace corn husks.
Tamales have pre-Columbian Mesoamerican roots and remain closely associated with communal cooking, celebrations, and family gatherings. The wrapper is not normally eaten; it holds the masa together during steaming and is removed before serving. Arepas and pupusas are also corn-based, but they are formed and cooked differently rather than steamed inside a wrapper.