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Parmesan rinds represent the ultimate zero-waste hack – like a cheesy stock cube, they enrich stews, sauces and various dishes, adding pure deliciousness in the form of umami depth and creamy texture. Kept in the refrigerator or freezer, they last for a very long time. This week’s recipe incorporates them in a budget-friendly, creamy corn orzo that converts a few simple ingredients into comforting autumn fare.

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 use up that half-bag in the cupboard left over from making a pasta salad, but wanted something more seasonal. Sweet corn on the cob are one of autumn’s fleeting treats, as short-lived as asparagus, and while they are available I eat them weekly. Following this approach, I believed it would be beneficial to utilize the entire corn – not just the sweet kernels, but also the thick, tasty residue and the spent cobs. The additional taste, combined with a cheese crust, onion, dairy spread and a splash of cream or water, turns a one ear of corn into a generous and deeply satisfying meal for two people.

Serves 2 generously

• 1 fresh corn cob
• 50g butter
• One medium-sized onion, peeled and finely chopped
• Two cloves of garlic, peeled and roughly chopped
• 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
• Extra-virgin olive oil, to finish

For maximum taste from the corn, place it upright, cut off the kernels in long strips, then separate the cobs manually. Next, using a spoon, swiftly remove the starchy, milky pulp from the cobs into a bowl. Place the used cobs in a pot with 750 milliliters of 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. Put in the onion and garlic, sauté softly, mixing, for about five minutes, until tender, then add the corn kernels and orzo, and saute for three minutes. Add the parmesan 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 orzo pan, bring to a boil, then lower to a gentle boil and cook, mixing often, for about 7 minutes, until the orzo is al dente and the mixture is loose and creamy; include more water if needed. Season to taste, and dish up garnished with additional butter and a dusting of the saved shredded cheese.