🔗 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 various dishes, adding incredible taste in the form of savory richness and creamy texture. Stored in the refrigerator or freezer, they last for a very long time. Today's culinary creation uses them in a thrifty, rich corn and pasta dish that converts a handful of basic items into comforting autumn fare.

Corn and Orzo Delight

This dish came about by chance, and left me and my family drooling for more. I was planning a classic tomato orzo to finish that half-bag in the pantry left over from making a cold pasta dish, but desired a dish fitting the season. Fresh corn cobs are one of autumn’s fleeting treats, as short-lived as asparagus, and while they are available I eat them weekly. In the spirit of this column, I thought it would be beneficial to use the whole cob – not only the juicy seeds, but also the starchy, flavourful pulp and the spent cobs. That extra flavour, combined with a cheese crust, shallot, dairy spread and a splash of cream or water, transforms a single cob into a hearty and very fulfilling meal for two people.

Feeds two people well

• One ear of sweet corn
• 50 grams of butter
• One medium-sized onion, peeled and finely chopped
• 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, optional
• Sea salt and ground pepper
• High-quality olive oil, to finish

For maximum taste from the corn, place it upright, cut off the kernels in long strips, then separate the cobs manually. After that, using a spoon, swiftly remove the thick, creamy residue 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 separate big skillet on a medium-low heat. Put in the onion and garlic, sauté softly, stirring, for about five minutes, until tender, then add the corn kernels and orzo, and cook for three more minutes. Add the parmesan rind, heavy cream, if preferred, and the reserved corn pulp, bring to a simmer and cook for two minutes, stirring to make sure the mix doesn’t catch and burn.

Strain the hot corn stock into the pasta pot, bring to a boil, then lower to a gentle boil and cook, stirring frequently, for about seven minutes, until the orzo is al dente and the combination is smooth and fluid; add a little extra water to loosen. Season to taste, and dish up topped with extra butter and a sprinkling of the reserved grated parmesan.