Don't Discard Your Parmesan Rind – It Is a Superb Flavor Booster – Cooking Guide

Parmesan rinds represent the ultimate zero-waste hack – acting as a savory flavor bomb, they enhance stews, sauces 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. This week’s recipe uses them in a budget-friendly, rich corn and pasta dish that transforms a few simple ingredients into comforting autumn fare.

Creamed Corn Orzo

This dish came about by chance, and left me and my family drooling for more. Originally, the idea was a traditional tomato pasta to finish that half-bag in the pantry remaining after making a cold pasta dish, 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 eat them weekly. Following this approach, I believed it would be good to utilize the entire corn – not just the sweet kernels, but also the thick, tasty residue and the used cores. That extra flavour, combined with a cheese crust, shallot, dairy spread and a dash of cream or liquid, turns a single cob into a hearty and deeply satisfying dish for two.

Serves 2 generously

• 1 fresh corn cob
• 50 grams of butter
• 1 medium onion, skinned and diced
• 2 garlic cloves, peeled and roughly chopped
• 250 grams of orzo pasta
• 40-50g parmesan rind – shred and save leftover cheese
• 100 milliliters of heavy cream, if desired
• Salt and black pepper
• Extra-virgin olive oil, to finish

For maximum taste from the corn, stand it on one end, cut off the kernels in long strips, then separate the cobs manually. After that, using a spoon, quickly scrape 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 reduce to a gentle boil, cover and allow to simmer slowly.

Heat the butter in a separate big skillet on a medium-low heat. Put in the onion and garlic, sauté softly, stirring, for about 5 minutes, until tender, then add the corn kernels and orzo, and saute for three minutes. Introduce the cheese rind, double cream, if using, and the saved corn residue, heat until bubbling 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, heat until boiling, 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; include more water if needed. Season to taste, and dish up garnished with extra butter and a dusting of the reserved grated parmesan.