🔗 Share this article

The hard ends of Parmesan cheese are the ultimate zero-waste hack – like a cheesy stock cube, they enhance stews, gravies and various dishes, providing incredible taste in the form of savory richness and creamy texture. Kept in the fridge or icebox, they keep almost indefinitely. Today's culinary creation incorporates them in a thrifty, creamy corn orzo that converts a handful of basic items into cozy fall food.

Creamed Corn Orzo

The meal was a happy accident, and left me and my family drooling for more. Originally, the idea was a traditional tomato pasta to use up that half-bag in the cupboard left over from making a pasta salad, but desired a dish fitting the season. Sweet corn on the cob are one of fall's short-lived pleasures, as short-lived as asparagus, 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. That extra flavour, combined with a parmesan rind, shallot, dairy spread and a dash of cream or liquid, turns a one ear of corn into a generous and deeply satisfying meal for two people.

Serves 2 generously

• 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 – grate off and reserve any remaining cheese
• 100 milliliters of heavy cream, if desired
• Sea salt and ground pepper
• Extra-virgin olive oil, to finish

For maximum taste from the corn, place it upright, cut off the kernels in long strips, then break up the cobs by hand. Next, using a spoon, quickly scrape the starchy, milky pulp from the cobs into a bowl. Put the spent cobs in a pan with 750 milliliters of water, bring to a boil, then reduce to a gentle boil, put a lid on and allow to simmer slowly.

Heat the butter in a separate big skillet on a medium-low heat. Add 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 saved corn residue, bring to a simmer and simmer for two minutes, mixing to prevent sticking or burning.

Strain the hot corn stock into the pasta pot, 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. Season to taste, and serve garnished with extra butter and a sprinkling of the reserved grated parmesan.