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Parmesan rinds are the ultimate zero-waste hack – like a cheesy stock cube, they enrich stews, gravies and all sorts, adding incredible taste in the form of savory richness and creamy texture. Stored in the refrigerator or freezer, they last for a very long time. Today's culinary creation incorporates them in a budget-friendly, creamy corn orzo that converts a few simple ingredients into comforting autumn fare.

Corn and Orzo Delight

The meal came about by chance, and left me and my family drooling for more. Originally, the idea was a traditional tomato pasta to finish the remaining portion 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 while they are available I eat them weekly. Following this approach, I thought it would be good to use the whole cob – not only the juicy seeds, but also the starchy, flavourful pulp and the used cores. That extra flavour, paired with a parmesan rind, onion, dairy spread and a splash of cream or water, turns a single cob into a hearty and deeply satisfying dish for two.

Serves 2 generously

• One ear of sweet corn
• 50g butter
• 1 medium onion, peeled and finely chopped
• 2 garlic cloves, skinned and coarsely cut
• 250 grams of orzo pasta
• 40-50g parmesan rind – shred and save leftover cheese
• 100 milliliters of heavy cream, optional
• Salt and black pepper
• High-quality olive oil, to finish

For maximum taste from the corn, stand it on one end, slice off the kernels lengthwise, then break up the cobs by hand. After that, using a spoon, swiftly remove 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.

Melt the butter in a separate big skillet on a moderate flame. Put in the onion and garlic, cook gently, mixing, for about 5 minutes, until tender, then include the corn and pasta, and cook for three more minutes. Add the parmesan rind, double cream, if using, and the reserved corn pulp, bring to a simmer and cook for two minutes, mixing to prevent sticking or burning.

Drain the warm corn broth into the orzo pan, heat until boiling, then turn down to a simmer and cook, mixing often, for about seven minutes, until the orzo is al dente and the combination is smooth and fluid; include more water if needed. Season to taste, and dish up topped with additional butter and a sprinkling of the saved shredded cheese.