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Parmesan rinds are the ultimate zero-waste hack – acting as a savory flavor bomb, they enrich stews, sauces and various dishes, adding pure deliciousness in the form of umami depth and creamy texture. Kept in the refrigerator or icebox, they keep almost indefinitely. This week’s recipe uses them in a budget-friendly, rich corn and pasta dish that transforms a few simple ingredients into comforting autumn fare.

Creamed Corn Orzo

This dish was a happy accident, and had everyone asking for seconds. Originally, the idea was a traditional tomato pasta to finish the remaining portion in the pantry remaining after making a cold pasta dish, but wanted something more seasonal. Sweet corn on the cob 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 beneficial to use the whole cob – not just the sweet kernels, but also the thick, tasty residue and the used cores. The additional taste, paired with a cheese crust, shallot, dairy spread and a splash of cream or water, turns a one ear of corn into a hearty and deeply satisfying dish for two.

Serves 2 generously

• One ear of sweet corn
• 50g butter
• One medium-sized onion, skinned and diced
• Two cloves of garlic, skinned and coarsely cut
• 250g orzo
• 40 to 50 grams of Parmesan crust – grate off and reserve any remaining 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, slice off the kernels lengthwise, then break up the cobs by hand. After that, with a spoon, quickly scrape the thick, creamy residue from the cobs into a bowl. Put the spent cobs in a pan with 750ml water, bring to a boil, then turn down to a simmer, cover and allow to simmer slowly.

Melt the butter in a separate big skillet on a moderate flame. Put in the onion and garlic, cook gently, 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 reserved corn pulp, heat until bubbling and simmer for two minutes, stirring to make sure the mix doesn’t catch and burn.

Strain the hot corn stock into the orzo pan, heat until boiling, then lower to a gentle boil and cook, mixing often, for about 7 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 topped with additional butter and a dusting of the reserved grated parmesan.