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Parmesan rinds are the best zero-waste hack – acting as a savory flavor bomb, they enrich stews, sauces and various dishes, adding incredible taste in the form of savory richness and creamy texture. Stored in the fridge or freezer, they keep almost indefinitely. This week’s recipe incorporates them in a budget-friendly, rich corn and pasta dish that transforms a handful of basic items into comforting autumn fare.

Corn and Orzo Delight

This dish was a happy accident, and left me and my family drooling for more. Originally, the idea was a classic tomato orzo to use up the remaining portion in the pantry remaining after making a pasta salad, but desired a dish fitting the season. Fresh corn cobs are one of fall's short-lived pleasures, 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 thick, tasty residue and the spent cobs. That extra flavour, paired with a parmesan rind, onion, dairy spread and a dash of cream or liquid, transforms a one ear of corn into a generous and very fulfilling meal for two people.

Feeds two people well

• One ear of sweet corn
• 50g butter
• One medium-sized onion, peeled and finely chopped
• 2 garlic cloves, peeled and roughly chopped
• 250g orzo
• 40 to 50 grams of Parmesan crust – shred and save leftover cheese
• 100 milliliters of heavy cream, if desired
• Salt and black pepper
• Extra-virgin olive oil, to finish

To get the most flavour from your corn cob, place it upright, slice off the kernels lengthwise, then separate the cobs manually. Next, with a spoon, quickly scrape the starchy, milky pulp from the cobs into a container. Put the spent cobs in a pan with 750 milliliters of water, bring to a boil, then reduce to a gentle boil, cover and leave to cook on a low heat.

Heat the butter in a second large pan on a medium-low heat. Put in the onion and garlic, cook gently, mixing, for about 5 minutes, until soft, then add the corn kernels and orzo, and saute for three minutes. Add the parmesan rind, heavy cream, if preferred, 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 simmer, stirring frequently, 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. Adjust flavors with salt and pepper, and dish up garnished with extra butter and a dusting of the reserved grated parmesan.