This study investigated corn pericarp, a by-product of the nixtamalization process, in developing sustainable films for fruit coatings. These films were evaluated for their optical, structural, barrier, and mechanical properties. The results showed that the pericarp films were transparent, had heterogeneous surfaces, and exhibited favorable mechanical and barrier properties, suggesting their potential as fruit coatings. The pericarp films significantly extended shelf life when applied to peaches and tejocotes postharvest. The films slowed the maturation process, as evidenced by minimal changes in peel and mesocarp color for up to five days for tejocotes and even longer for peaches. Additionally, coated fruits showed slower rates of weight loss, firmness reduction, and decreases in titratable acidity, total soluble solids, and total sugar content compared to control samples. These findings demonstrate the potential of corn pericarp films as effective coatings for extending the shelf life of stone fruits.