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Parmesan rinds are the ultimate zero-waste hack – acting as a savory flavor bomb, they enhance stews, sauces and various dishes, providing incredible taste in the form of savory richness and creamy texture. Stored 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 cozy fall food.

Creamed Corn Orzo

The meal came about by chance, 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 pasta salad, but desired a dish fitting the season. Fresh corn cobs are one of autumn’s fleeting treats, as short-lived as asparagus, and while they are available I eat them weekly. 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. That extra flavour, paired with a cheese crust, shallot, butter and a splash of cream or water, turns a one ear of corn into a hearty and very fulfilling 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
• 250 grams of orzo pasta
• 40-50g parmesan rind – grate off and reserve any remaining cheese
• 100ml double cream, optional
• Sea salt and ground pepper
• High-quality olive oil, to finish

For maximum taste from the corn, stand it on one end, cut off the kernels in long strips, then break up the cobs by hand. After that, using a spoon, swiftly remove the starchy, milky pulp from the cobs into a bowl. Put the spent cobs in a pan with 750ml 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. Add the onion and garlic, sauté softly, mixing, for about five minutes, until tender, then add the corn kernels and orzo, and saute for three minutes. Add the parmesan rind, double cream, if using, and the reserved corn pulp, heat until bubbling and simmer for two minutes, stirring to make sure the mix doesn’t catch and burn.

Drain the warm corn broth into the pasta pot, 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 combination is smooth and fluid; include more water if needed. Adjust flavors with salt and pepper, and serve topped with extra butter and a sprinkling of the saved shredded cheese.