🔗 Share this article Don't Throw Away That Parmigiano Crust – It's a Superb Stock Cube – Recipe Parmesan rinds represent the ultimate sustainable kitchen trick – acting as a savory flavor bomb, they enrich stews, gravies and all sorts, providing pure deliciousness in the form of umami depth and smooth consistency. Stored in the fridge or icebox, they keep almost indefinitely. Today's culinary creation uses them in a budget-friendly, rich corn and pasta dish that transforms a handful of basic items into comforting autumn fare. 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 the remaining portion 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. In the spirit of this column, I thought it would be beneficial to utilize the entire corn – not only the juicy seeds, but also the starchy, flavourful pulp and the used cores. That extra flavour, combined with a cheese crust, shallot, butter and a dash of cream or liquid, turns a one ear of corn into a generous and deeply satisfying meal for two people. Feeds two people well 1 fresh corn cob 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, if desired Sea salt and ground pepper Extra-virgin olive oil, to finish For maximum taste from the corn, place it upright, slice off the kernels lengthwise, 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 turn down to a simmer, put a lid on and leave to cook on a low heat. Melt the butter in a separate big skillet on a moderate flame. Put in the onion and garlic, cook gently, mixing, for about five minutes, until tender, then add the corn kernels and orzo, and cook for three more minutes. Add the parmesan rind, heavy cream, if preferred, and the reserved corn pulp, heat until bubbling 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 turn down to a simmer and simmer, mixing often, for about 7 minutes, until the orzo is al dente and the mixture is loose and creamy; add a little extra water to loosen. Season to taste, and dish up topped with extra butter and a dusting of the reserved grated parmesan.