Parmesan rinds represent the best zero-waste hack – like a cheesy stock cube, they enhance stews, sauces and all sorts, adding incredible taste in the form of umami depth and creamy texture. Stored in the refrigerator or icebox, they keep almost indefinitely. Today's culinary creation incorporates them in a thrifty, rich corn and pasta dish that converts a few simple ingredients into cozy fall food.
Creamed Corn Orzo
This dish was a happy accident, and had everyone asking for seconds. I was planning a traditional tomato pasta to use up that half-bag in the pantry left over from making a cold pasta dish, but desired a dish fitting the season. Fresh corn cobs are one of autumn’s fleeting treats, as short-lived as asparagus, and while they are available I enjoy them often. Following this approach, I thought it would be good to utilize the entire corn – not just the sweet kernels, but also the starchy, flavourful pulp and the used cores. That extra flavour, paired with a parmesan rind, onion, dairy spread and a dash of cream or liquid, turns a one ear of corn into a generous and deeply satisfying dish for two.
Serves 2 generously
- One ear of sweet corn
- 50 grams of butter
- 1 medium onion, skinned and diced
- Two cloves of garlic, peeled and roughly chopped
- 250 grams of orzo pasta
- 40-50g parmesan rind – grate off and reserve any remaining cheese
- 100 milliliters of heavy cream, if desired
- Salt and black pepper
- High-quality 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, using a spoon, quickly scrape the thick, creamy residue from the cobs into a container. Place the used cobs in a pot with 750 milliliters of water, heat until boiling, then turn down to a simmer, cover and allow to simmer slowly.
Melt the butter in a separate big skillet on a moderate flame. Add 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 reserved corn pulp, heat until bubbling and cook for two minutes, mixing to prevent sticking or burning.
Drain the warm corn broth into the pasta pot, heat until boiling, then lower to a gentle boil and simmer, stirring frequently, for about seven minutes, until the pasta is firm to the bite and the combination is smooth and fluid; add a little extra water to loosen. Season to taste, and serve topped with extra butter and a dusting of the reserved grated parmesan.
