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Parmesan rinds represent the best zero-waste hack – acting as a savory flavor bomb, they enrich stews, sauces and various dishes, providing incredible taste in the form of savory richness and smooth consistency. Stored in the refrigerator or freezer, they last for a very long time. Today's culinary creation 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 was a happy accident, and left me and my family drooling for more. I was planning a traditional tomato pasta to finish that half-bag in the cupboard remaining after making a cold pasta dish, but wanted something more seasonal. 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 thought it would be beneficial to utilize the entire corn – not just the sweet kernels, 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 hearty and very fulfilling meal for two people.

Feeds two people well

• One ear of sweet corn
• 50g butter
• One medium-sized onion, peeled and finely chopped
• Two cloves of garlic, 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, optional
• Sea salt and ground pepper
• Extra-virgin olive oil, to finish

For maximum taste from the corn, stand it on one end, slice off the kernels lengthwise, then separate the cobs manually. After that, with a spoon, quickly scrape the starchy, milky pulp from the cobs into a bowl. Place the used cobs in a pot with 750 milliliters of water, heat until boiling, then turn down to a simmer, put a lid on and leave to cook on a low heat.

Melt the butter in a second large pan on a medium-low heat. Add the onion and garlic, sauté softly, mixing, for about 5 minutes, until tender, then add the corn kernels and orzo, and cook for three more minutes. Introduce the cheese rind, double cream, if using, and the reserved corn pulp, bring to a simmer and simmer for two minutes, mixing to prevent sticking or burning.

Strain the hot corn stock into the orzo pan, heat until boiling, then turn down to a simmer and cook, stirring frequently, for about seven minutes, until the orzo is al dente and the combination is smooth and fluid; include more water if needed. Adjust flavors with salt and pepper, and dish up garnished with additional butter and a sprinkling of the saved shredded cheese.