Never Discard That Parmesan Crust – It Is an Excellent Flavor Booster – Recipe

The hard ends of Parmesan cheese represent the ultimate sustainable kitchen trick – acting as a savory flavor bomb, they enhance soups, gravies and various dishes, adding pure deliciousness in the form of umami depth and smooth consistency. Stored in the refrigerator or freezer, they last for a very long time. This week’s recipe uses them in a budget-friendly, creamy corn orzo that converts a few simple ingredients into comforting autumn fare.

Creamed Corn Orzo

This dish came about by chance, and had everyone asking for seconds. I was planning a traditional tomato pasta to use up the remaining portion in the cupboard remaining after making a pasta salad, 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. In the spirit of this column, I thought it would be beneficial to utilize the entire corn – not just the sweet kernels, but also the starchy, flavourful pulp and the spent cobs. That extra flavour, paired with a cheese crust, onion, butter and a dash of cream or liquid, transforms a one ear of corn into a generous and very fulfilling dish for two.

Serves 2 generously

• 1 fresh corn cob
• 50 grams of butter
• 1 medium onion, peeled and finely chopped
• 2 garlic cloves, peeled and roughly chopped
• 250 grams of orzo pasta
• 40 to 50 grams of Parmesan crust – grate off and reserve any remaining cheese
• 100ml double 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 break up the cobs by hand. Next, using a spoon, quickly scrape the thick, creamy residue from the cobs into a bowl. Place the used cobs in a pot with 750 milliliters of water, bring to a boil, then reduce to a gentle boil, cover and leave to cook on a low heat.

Melt the butter in a second large pan on a medium-low heat. Put in the onion and garlic, sauté softly, mixing, for about 5 minutes, until soft, then add the corn kernels and orzo, and saute for three 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 orzo pan, bring to a boil, then lower to a gentle boil and cook, stirring frequently, for about 7 minutes, until the orzo is al dente and the mixture is loose and creamy; include more water if needed. Adjust flavors with salt and pepper, and serve topped with extra butter and a sprinkling of the reserved grated parmesan.