🔗 Share this article Don't Discard That Parmigiano Rind – It Is a Superb Stock Cube – Cooking Guide The hard ends of Parmesan cheese are the best sustainable kitchen trick – like a cheesy stock cube, they enrich stews, sauces and all sorts, adding incredible taste in the form of umami depth and smooth consistency. Kept in the fridge or freezer, they keep almost indefinitely. Today's culinary creation uses them in a thrifty, rich corn and pasta dish that transforms a handful of basic items into cozy fall food. Corn and Orzo Delight The meal came about by chance, and left me and my family drooling for more. I was planning a classic tomato orzo to use up that half-bag in the pantry remaining after making a cold pasta dish, but wanted something more seasonal. Fresh corn cobs are one of autumn’s fleeting treats, similar to asparagus in seasonality, and during their brief season I eat them weekly. Following this approach, I thought it would be beneficial to use the whole cob – not only the juicy seeds, but also the thick, tasty residue and the spent cobs. The additional taste, paired with a parmesan rind, shallot, dairy spread and a splash of cream or water, transforms a one ear of corn into a generous and deeply satisfying dish for two. 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 40-50g parmesan rind – shred and save leftover cheese 100 milliliters of heavy cream, if desired Salt and black pepper High-quality olive oil, to finish To get the most flavour from your corn cob, stand it on one end, cut off the kernels in long strips, then separate the cobs manually. Next, with a spoon, quickly scrape the thick, creamy residue from the cobs into a container. 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 moderate flame. Put in the onion and garlic, sauté softly, stirring, for about five minutes, until tender, then include the corn and pasta, and cook for three more minutes. Introduce the cheese rind, heavy cream, if preferred, and the saved corn residue, bring to a simmer and simmer for two minutes, mixing to prevent sticking or burning. Strain the hot corn stock into the orzo pan, bring to a boil, then turn down to a simmer and simmer, mixing often, for about seven minutes, until the pasta is firm to the bite and the mixture is loose and creamy; add a little extra water to loosen. Season to taste, and dish up topped with additional butter and a sprinkling of the reserved grated parmesan.