Keep that corn cob for its starchy, flavourful pulp to simmer in a creamy orzo risotto, and drop in a spent parmesan rind for a surprisingly luxurious meal
P
armesan rinds are the ultimate zero-waste hack – like a cheesy stock cube, they enrich stews, sauces and all sorts, and add pure deliciousness in the form of umami depth and creamy texture. Stored in the fridge or freezer, they keep almost indefinitely. This week’s recipe uses them in a thrifty, creamy corn orzo that transforms a few simple ingredients into comforting autumn fare.
This dish was a happy accident, and left me and my family drooling for more. I was planning a classic tomato orzo to use up that half-bag in the cupboard left over from making a pasta salad, but wanted something more seasonal. Fresh corn cobs are one of autumn’s fleeting treats, as short-lived as asparagus, and during their brief season I eat them weekly. In the spirit of this column, I thought it would be good to use the whole cob – not just the sweet kernels, but also the starchy, flavourful pulp and the spent cobs. That extra flavour, combined with a parmesan rind, onion, butter and a splash of cream or water, turns a single cob into a generous and deeply satisfying dish for two.
