🔗 Share this article

Parmesan rinds are the best sustainable kitchen trick – acting as a savory flavor bomb, they enrich stews, gravies and all sorts, providing pure deliciousness in the form of savory richness and smooth consistency. Kept in the refrigerator or freezer, they last for a very long time. Today's culinary creation incorporates them in a budget-friendly, rich corn and pasta dish that converts a few simple ingredients into comforting autumn fare.

Corn and Orzo Delight

The meal came about by chance, and had everyone asking for seconds. I was planning a traditional tomato pasta to finish the remaining portion in the cupboard left over from making a pasta salad, but wanted something more seasonal. Sweet corn on the cob are one of fall's short-lived pleasures, as short-lived as asparagus, and during their brief season I enjoy them often. In the spirit of this column, I thought it would be good to use the whole cob – not only the juicy seeds, but also the thick, tasty residue and the spent cobs. That extra flavour, combined with a cheese crust, 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
• 50 grams of butter
• One medium-sized onion, peeled and finely chopped
• Two cloves of garlic, peeled and roughly chopped
• 250 grams of orzo pasta
• 40 to 50 grams of Parmesan crust – 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 thick, creamy residue from the cobs into a container. Put the spent cobs in a pan with 750ml water, bring to a boil, then reduce to a gentle boil, put a lid on and leave to cook on a low heat.

Heat the butter in a second large pan on a moderate flame. Add the onion and garlic, cook gently, stirring, for about five minutes, until tender, then add the corn kernels and orzo, and saute for three minutes. Introduce the cheese rind, double cream, if using, and the reserved corn pulp, bring to a simmer and simmer for two minutes, mixing to prevent sticking or burning.

Drain the warm corn broth into the pasta pot, bring to a boil, then lower to a gentle boil and cook, mixing often, for about seven minutes, until the orzo is al dente and the mixture is loose and creamy; add a little extra water to loosen. Adjust flavors with salt and pepper, and serve garnished with extra butter and a dusting of the reserved grated parmesan.