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Parmesan rinds represent the best zero-waste hack – acting as a savory flavor bomb, they enrich stews, gravies and various dishes, providing incredible taste in the form of umami depth and smooth consistency. Stored in the fridge or icebox, they last for a very long time. This week’s recipe uses them in a thrifty, creamy corn orzo that converts a few simple ingredients into comforting autumn fare.

Creamed Corn Orzo

The meal came about by chance, and left me and my family drooling for more. Originally, the idea was a classic tomato orzo to use up 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 autumn’s fleeting treats, similar to asparagus in seasonality, and while they are available I enjoy them often. Following this approach, I believed it would be good to utilize the entire corn – not only the juicy seeds, but also the starchy, flavourful pulp and the used cores. That extra flavour, paired with a parmesan rind, onion, dairy spread and a dash of cream or liquid, turns a single cob into a hearty and deeply satisfying dish for two.

Feeds two people well

• One ear of sweet corn
• 50g butter
• One medium-sized onion, skinned and diced
• 2 garlic cloves, skinned and coarsely cut
• 250 grams of orzo pasta
• 40 to 50 grams of Parmesan crust – shred and save leftover cheese
• 100 milliliters of heavy 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. After that, 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 turn down to a simmer, put a lid on and allow to simmer slowly.

Heat the butter in a second large pan on a medium-low heat. Add the onion and garlic, cook gently, stirring, for about 5 minutes, until soft, then include the corn and pasta, and cook for three more minutes. Add the parmesan rind, heavy cream, if preferred, and the saved corn residue, bring to a simmer and cook for two minutes, mixing to prevent sticking or burning.

Drain the warm corn broth into the pasta pot, bring to a boil, then turn down to a simmer and simmer, stirring frequently, for about 7 minutes, until the pasta is firm to the bite and the mixture is loose and creamy; include more water if needed. Adjust flavors with salt and pepper, and serve garnished with additional butter and a sprinkling of the saved shredded cheese.