🔗 Share this article

Parmesan rinds are the best zero-waste hack – like a cheesy stock cube, they enhance soups, gravies and all sorts, adding incredible taste in the form of umami depth and creamy texture. Stored in the fridge or freezer, they keep almost indefinitely. Today's culinary creation uses them in a budget-friendly, creamy corn orzo that converts a handful of basic items into cozy fall food.

Corn and Orzo Delight

This dish came about by chance, and had everyone asking for seconds. I was planning a classic tomato orzo to use up that half-bag in the pantry remaining after making a cold pasta dish, but desired a dish fitting the season. Sweet corn on the cob are one of autumn’s fleeting treats, similar to asparagus in seasonality, and while they are available I eat them weekly. Following this approach, I believed it would be good to use the whole cob – not only the juicy seeds, but also the starchy, flavourful pulp and the spent cobs. The additional taste, combined with a parmesan rind, shallot, butter and a dash of cream or liquid, transforms a single cob into a generous and very fulfilling dish for two.

Feeds two people well

• One ear of sweet corn
• 50g butter
• One medium-sized onion, skinned and diced
• Two cloves of garlic, peeled and roughly chopped
• 250g orzo
• 40 to 50 grams of Parmesan crust – shred and save leftover cheese
• 100 milliliters of heavy cream, if desired
• Salt and black pepper
• High-quality olive oil, to finish

To get the most flavour from your corn cob, place it upright, slice off the kernels lengthwise, then break up the cobs by hand. Next, with a spoon, quickly scrape the starchy, milky pulp from the cobs into a bowl. Put the spent cobs in a pan with 750 milliliters of water, heat until boiling, then reduce to a gentle boil, put a lid on and allow to simmer slowly.

Heat the butter in a separate big skillet on a moderate flame. Put in the onion and garlic, cook gently, stirring, for about five minutes, until tender, then add the corn kernels and orzo, and cook for three more minutes. Introduce the cheese rind, double cream, if using, and the reserved corn pulp, heat until bubbling and cook for two minutes, mixing to prevent sticking or burning.

Strain the hot corn stock into the orzo pan, heat until boiling, then turn down to a simmer and cook, mixing often, for about 7 minutes, until the orzo is al dente and the mixture is loose and creamy; include more water if needed. Adjust flavors with salt and pepper, and serve topped with additional butter and a sprinkling of the saved shredded cheese.