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The hard ends of Parmesan cheese represent the best zero-waste hack – like a cheesy stock cube, they enhance stews, gravies and all sorts, providing pure deliciousness in the form of umami depth and smooth consistency. Kept in the refrigerator or icebox, they keep almost indefinitely. This week’s recipe incorporates them in a budget-friendly, creamy corn orzo that converts a few simple ingredients into cozy fall food.

Corn and Orzo Delight

This dish was a happy accident, and had everyone asking for seconds. I was planning a traditional tomato pasta to finish that half-bag in the cupboard left over from making a cold pasta dish, 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 while they are available I enjoy them often. Following this approach, I believed it would be good to use the whole cob – not just the sweet kernels, but also the thick, tasty residue and the used cores. The additional taste, combined with a parmesan rind, shallot, butter and a splash of cream or water, turns a single cob into a generous and very fulfilling meal for two people.

Serves 2 generously

• One ear of sweet corn
• 50g butter
• One medium-sized onion, peeled and finely chopped
• Two cloves of garlic, skinned and coarsely cut
• 250 grams of orzo pasta
• 40-50g parmesan rind – grate off and reserve any remaining cheese
• 100 milliliters of heavy cream, if desired
• Sea salt and ground pepper
• High-quality olive oil, to finish

To get the most flavour from your corn cob, place it upright, cut off the kernels in long strips, then separate the cobs manually. After that, with a spoon, quickly scrape the thick, creamy residue from the cobs into a container. Put the spent cobs in a pan with 750ml water, heat until boiling, then turn down to a simmer, put a lid on and allow to simmer slowly.

Heat the butter in a separate big skillet on a moderate flame. Add the onion and garlic, cook gently, mixing, for about 5 minutes, until soft, 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, bring to a simmer 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 turn down to a simmer and cook, stirring frequently, for about seven minutes, until the pasta is firm to the bite and the combination is smooth and fluid; include more water if needed. Adjust flavors with salt and pepper, and serve garnished with extra butter and a dusting of the reserved grated parmesan.