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Parmesan rinds represent the ultimate sustainable kitchen trick – acting as a savory flavor bomb, they enhance stews, gravies 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. This week’s recipe incorporates them in a budget-friendly, creamy corn orzo that converts a few simple ingredients into cozy fall food.

Corn and Orzo Delight

This dish came about by chance, and left me and my family drooling for more. I was planning a traditional tomato pasta to use up that half-bag in the pantry left over from making a pasta salad, but wanted something more seasonal. Fresh corn cobs are one of autumn’s fleeting treats, similar to asparagus in seasonality, and while they are available I enjoy them often. Following this approach, I thought it would be good to utilize the entire corn – not just the sweet kernels, but also the starchy, flavourful pulp and the used cores. The additional taste, paired with a cheese crust, shallot, dairy spread and a splash of cream or water, transforms a one ear of corn into a generous and deeply satisfying meal for two people.

Serves 2 generously

• 1 fresh corn cob
• 50 grams of butter
• One medium-sized onion, peeled and finely chopped
• 2 garlic cloves, skinned and coarsely cut
• 250g orzo
• 40 to 50 grams of Parmesan crust – grate off and reserve any remaining cheese
• 100ml double cream, optional
• Sea salt and ground pepper
• Extra-virgin olive oil, to finish

To get the most flavour from your corn cob, stand it on one end, cut off the kernels in long strips, then separate the cobs manually. Next, with a spoon, quickly scrape the thick, creamy residue from the cobs into a container. Place the used cobs in a pot with 750ml water, bring to a boil, then turn down to a simmer, put a lid on and allow to simmer slowly.

Melt the butter in a second large pan on a medium-low heat. Put in the onion and garlic, sauté softly, stirring, for about 5 minutes, until soft, then include the corn and pasta, and cook for three more minutes. Introduce the cheese rind, double cream, if using, and the reserved corn pulp, heat until bubbling and simmer for two minutes, mixing to prevent sticking or burning.

Strain the hot corn stock into the orzo pan, bring to a boil, then turn down to a simmer and cook, mixing often, for about seven minutes, until the pasta is firm to the bite and the combination is smooth and fluid; add a little extra water to loosen. Adjust flavors with salt and pepper, and dish up garnished with extra butter and a sprinkling of the reserved grated parmesan.