DRYING CORN FOR STORAGE RECIPES

Steps:

• Set your pressure cooker to sauté. Add in the oil and onion and allow the onion to cook for three or four minutes, until it is soft.
• Add in oregano, garlic, and paprika and cook for about a minute, until they become fragrant.
• Add in rice and broth and then salt and pepper to season. Stir these into your pressure cooker. Add in chicken, carrots, and bell peppers. Mix and season with salt and pepper generously.
• Close the lid on your pressure cooker and set to pressure cook. Cook for 8 minutes on high. After the food is done cooking, allow the pot to naturally decompress for about 10 minutes before relieving the pressure. Then, take off the lid and shred the chicken.

Steps:

• Heat the oven to 350°F. Arrange a rack in the middle of the oven and heat the oven to 350°F.
• Trim and partially shuck the corn. Use kitchen shears or a chef’s knife to trim the top of the corn, cut the tassels, and remove the first layer of husk.
• Roast the corn directly on the rack for 30 minutes. Place the corn directly on the oven rack and roast until the husk is brown and pulling away from the corn, about 30 minutes.
• Cool and shuck the corn before serving. Set the corn aside until cool enough to handle, about 5 minutes. Remove the husk and silk and serve.
• Heat the oven to 400°F. Arrange a rack in the middle of the oven and heat the oven to 400°F.
• Shuck the corn. Remove the husk and silk from the corn.
• Roast the corn directly on the rack for 25 minutes. Place the corn directly on the oven rack and roast until golden-brown, about 25 minutes. Set the corn aside until cool enough to handle, about 5 minutes.
• Heat the oven to 375°F. Arrange a rack in the middle of the oven and heat the oven to 375°F.
• Shuck the corn and wrap in foil with butter. Remove the husk and silk from the corn. Wrap each ear of corn in a 6-inch piece of aluminum foil — add 1/2 tablespoon butter to each package if desired.
• Roast for 30 minutes. Roast the foil-wrapped cobs directly on the rack for 30 minutes. Set the foil-wrapped corn aside until cool enough to handle, about 5 minutes, before serving.