🔗 Share this article

The hard ends of Parmesan cheese are the best zero-waste hack – acting as a savory flavor bomb, they enhance stews, gravies and various dishes, providing pure deliciousness in the form of umami depth and smooth consistency. Kept in the refrigerator or freezer, they keep almost indefinitely. 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.

Creamed Corn Orzo

This dish was a happy accident, and had everyone asking for seconds. I was planning a traditional tomato pasta to finish that half-bag in the cupboard remaining after making a pasta salad, but wanted something more seasonal. Sweet corn on the cob are one of autumn’s fleeting treats, similar to asparagus in seasonality, and while they are available 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 starchy, flavourful pulp and the used cores. The additional taste, combined with a cheese crust, onion, dairy spread and a dash of cream or liquid, transforms a one ear of corn into a generous and deeply satisfying dish for two.

Serves 2 generously

• 1 fresh corn cob
• 50g butter
• 1 medium onion, peeled and finely chopped
• 2 garlic cloves, peeled and roughly chopped
• 250g orzo
• 40 to 50 grams of Parmesan crust – grate off and reserve any remaining cheese
• 100 milliliters of heavy cream, if desired
• Salt and black pepper
• High-quality olive oil, to finish

For maximum taste from the corn, stand it on one end, slice off the kernels lengthwise, then break up the cobs by hand. After that, using a spoon, swiftly remove the thick, creamy residue from the cobs into a bowl. Put the spent cobs in a pan with 750 milliliters of water, bring to a boil, then turn down to a simmer, cover and leave to cook on a low heat.

Melt the butter in a separate big skillet on a moderate flame. Add the onion and garlic, cook gently, mixing, for about five minutes, until tender, then add the corn kernels and orzo, and cook for three more minutes. Introduce the cheese 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 simmer, mixing often, for about 7 minutes, until the orzo is al dente and the combination is smooth and fluid; add a little extra water to loosen. Adjust flavors with salt and pepper, and dish up topped with extra butter and a sprinkling of the reserved grated parmesan.