Don't Discard Your Parmesan Rind – It Is a Superb Flavor Booster – Recipe

The hard ends of Parmesan cheese are the best 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. Kept in the refrigerator or icebox, they keep almost indefinitely. This week’s recipe uses them in a budget-friendly, rich corn and pasta dish that converts a handful of basic items into comforting autumn fare.

Creamed Corn Orzo

The meal 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 cupboard left over from 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 beneficial to utilize the entire corn – not just the sweet kernels, but also the starchy, flavourful pulp and the spent cobs. That extra flavour, combined with a parmesan rind, shallot, dairy spread and a dash of cream or liquid, transforms a single cob into a generous and deeply satisfying dish for two.

Feeds two people well

• One ear of sweet corn
• 50 grams of butter
• 1 medium onion, peeled and finely chopped
• Two cloves of garlic, skinned and coarsely cut
• 250 grams of orzo pasta
• 40-50g parmesan rind – shred and save leftover cheese
• 100 milliliters of heavy cream, if desired
• Sea salt and ground pepper
• High-quality olive oil, to finish

For maximum taste from the corn, 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, heat until boiling, then reduce to a gentle boil, cover and leave to cook on a low heat.

Melt the butter in a second large pan on a moderate flame. Add the onion and garlic, cook gently, mixing, for about 5 minutes, until tender, then include the corn and pasta, and cook for three more minutes. Introduce the cheese rind, double cream, if using, and the saved corn residue, heat until bubbling and simmer for two minutes, stirring to make sure the mix doesn’t catch and burn.

Strain the hot corn stock into the orzo pan, bring to a boil, then lower to a gentle boil and simmer, stirring frequently, for about seven minutes, until the pasta is firm to the bite and the combination is smooth and fluid; include more water if needed. Season to taste, and serve garnished with additional butter and a dusting of the reserved grated parmesan.