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The hard ends of Parmesan cheese represent the ultimate zero-waste hack – acting as a savory flavor bomb, they enrich soups, gravies and all sorts, adding incredible taste in the form of umami depth and creamy texture. Stored in the fridge or freezer, they keep almost indefinitely. This week’s recipe incorporates them in a thrifty, creamy corn orzo that transforms a handful of basic items into cozy fall food.

Creamed Corn Orzo

The meal was a happy accident, and left me and my family drooling for more. I was planning a traditional tomato pasta to finish that half-bag in the pantry left over from making a pasta salad, but desired a dish fitting the season. Sweet corn on the cob are one of fall's short-lived pleasures, similar to asparagus in seasonality, and during their brief season I enjoy them often. In the spirit of this column, I believed it would be good to utilize the entire corn – not just the sweet kernels, but also the starchy, flavourful pulp and the spent cobs. The additional taste, paired with a cheese crust, shallot, butter and a dash of cream or liquid, transforms a one ear of corn into a generous and deeply satisfying dish for two.

Feeds two people well

• 1 fresh corn cob
• 50g butter
• One medium-sized onion, peeled and finely chopped
• 2 garlic cloves, peeled and roughly chopped
• 250g orzo
• 40-50g parmesan rind – shred and save leftover cheese
• 100ml double 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 break up the cobs by hand. Next, using a spoon, quickly scrape the thick, creamy residue from the cobs into a container. Put the spent cobs in a pan with 750ml water, bring to a boil, then reduce to a gentle boil, cover and allow to simmer slowly.

Heat the butter in a separate big skillet on a medium-low heat. Put in the onion and garlic, cook gently, stirring, for about five minutes, until tender, 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, heat until bubbling and cook for two minutes, stirring to make sure the mix doesn’t catch and burn.

Drain the warm corn broth into the orzo pan, bring to a boil, then lower to a gentle boil and simmer, mixing often, for about seven minutes, until the pasta is firm to the bite and the combination is smooth and fluid; add a little extra water to loosen. Season to taste, and serve garnished with additional butter and a dusting of the reserved grated parmesan.