🔗 Share this article

Parmesan rinds are the best sustainable kitchen trick – acting as a savory flavor bomb, they enrich soups, gravies and all sorts, providing pure deliciousness in the form of umami depth and smooth consistency. Kept in the refrigerator or icebox, they last for a very long time. This week’s recipe incorporates them in a budget-friendly, rich corn and pasta dish that converts a few simple ingredients into cozy fall food.

Corn and Orzo Delight

The meal came about by chance, and had everyone asking for seconds. Originally, the idea was a classic tomato orzo to finish the remaining portion in the cupboard remaining after making a cold pasta dish, but desired a dish fitting the season. Fresh corn cobs are one of fall's short-lived pleasures, as short-lived as asparagus, and during their brief season I eat them weekly. 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 starchy, flavourful pulp and the used cores. That extra flavour, combined with a cheese crust, onion, butter and a splash of cream or water, turns a single cob into a hearty and very fulfilling dish for two.

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, if desired
• Salt and black pepper
• High-quality olive oil, to finish

For maximum taste from the corn, place it upright, slice off the kernels lengthwise, then break up the cobs by hand. After that, with a spoon, swiftly remove the thick, creamy residue from the cobs into a bowl. Put the spent cobs in a pan with 750ml water, heat until boiling, then reduce to a gentle boil, cover and allow to simmer slowly.

Melt the butter in a second large pan on a moderate flame. Add the onion and garlic, sauté softly, stirring, for about five minutes, until soft, 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, heat until bubbling and simmer for two minutes, mixing to prevent sticking or burning.

Drain the warm corn broth into the orzo pan, heat until boiling, 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 dish up garnished with extra butter and a dusting of the saved shredded cheese.