🔗 Share this article

The hard ends of Parmesan cheese represent the ultimate zero-waste hack – acting as a savory flavor bomb, they enhance soups, sauces and all sorts, adding pure deliciousness in the form of umami depth and creamy texture. Stored in the refrigerator or icebox, they keep almost indefinitely. Today's culinary creation uses them in a thrifty, rich corn and pasta dish that transforms a handful of basic items into cozy fall food.

Corn and Orzo Delight

This dish came about by chance, and left me and my family drooling for more. Originally, the idea was a traditional tomato pasta to finish the remaining portion in the cupboard remaining after making a cold pasta dish, but desired a dish fitting the season. Sweet corn on the cob are one of fall's short-lived pleasures, similar to asparagus in seasonality, and during their brief season I enjoy them often. In the spirit of this column, I believed it would be beneficial to utilize the entire corn – not just the sweet kernels, but also the starchy, flavourful pulp and the used cores. The additional taste, combined with a cheese crust, shallot, dairy spread and a splash of cream or water, transforms a single cob into a generous and very fulfilling meal for two people.

Serves 2 generously

• One ear of sweet corn
• 50 grams of butter
• One medium-sized onion, skinned and diced
• Two cloves of garlic, skinned and coarsely cut
• 250 grams of orzo pasta
• 40-50g parmesan rind – grate off and reserve any remaining cheese
• 100ml double cream, if desired
• Sea salt and ground 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 separate the cobs manually. Next, using a spoon, swiftly remove the starchy, milky pulp from the cobs into a container. Place the used cobs in a pot with 750ml water, heat until boiling, then turn down to a simmer, put a lid on and leave to cook on a low heat.

Melt the butter in a second large pan on a medium-low heat. Put in the onion and garlic, cook gently, mixing, for about 5 minutes, until tender, then add the corn kernels and orzo, and cook for three more minutes. Introduce the cheese rind, heavy cream, if preferred, and the saved corn residue, heat until bubbling and cook for two minutes, mixing to prevent sticking or burning.

Strain the hot corn stock into the pasta pot, bring to a boil, then lower to a gentle boil and simmer, mixing often, for about seven minutes, until the orzo is al dente and the combination is smooth and fluid; include more water if needed. Adjust flavors with salt and pepper, and serve garnished with extra butter and a sprinkling of the reserved grated parmesan.