🔗 Share this article Don't Throw Away Your Parmesan Crust – It's a Superb Stock Cube – Cooking Guide The hard ends of Parmesan cheese are the ultimate zero-waste hack – 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. Kept in the fridge or icebox, they keep almost indefinitely. Today's culinary creation incorporates them in a thrifty, creamy corn orzo that converts a handful of basic items into comforting autumn fare. Corn and Orzo Delight The meal was a happy accident, and had everyone asking for seconds. Originally, the idea was a traditional tomato pasta to use up that half-bag in the pantry left over from 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 just the sweet kernels, but also the thick, tasty residue and the used cores. The additional taste, paired with a parmesan rind, shallot, butter and a dash of cream or liquid, transforms a one ear of corn into a generous and deeply satisfying meal for two people. Feeds two people well 1 fresh corn cob 50 grams of butter One medium-sized onion, skinned and diced Two cloves of garlic, peeled and roughly chopped 250g orzo 40 to 50 grams of Parmesan crust – shred and save leftover cheese 100 milliliters of heavy cream, optional Salt and black pepper Extra-virgin olive oil, to finish To get the most flavour from your corn cob, place it upright, cut off the kernels in long strips, then separate the cobs manually. After that, using a spoon, swiftly remove the starchy, milky pulp from the cobs into a bowl. Place the used cobs in a pot with 750ml water, bring to a boil, then reduce to a gentle boil, put a lid on and leave to cook on a low heat. Melt the butter in a second large pan on a medium-low heat. Add the onion and garlic, cook gently, mixing, for about five minutes, until soft, then add the corn kernels and orzo, and cook for three more minutes. Add the parmesan rind, double cream, if using, and the reserved corn pulp, bring to a simmer and cook for two minutes, mixing to prevent sticking or burning. Strain the hot corn stock into the pasta pot, bring to a boil, then lower to a gentle boil and cook, stirring frequently, for about seven minutes, until the orzo is al dente and the combination is smooth and fluid; add a little extra water to loosen. Adjust flavors with salt and pepper, and dish up garnished with extra butter and a sprinkling of the saved shredded cheese.