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Parmesan rinds represent the ultimate zero-waste hack – acting as a savory flavor bomb, they enhance soups, sauces and various dishes, providing incredible taste in the form of savory richness and smooth consistency. Stored in the fridge or icebox, they keep almost indefinitely. This week’s recipe uses them in a thrifty, rich corn and pasta dish that converts a handful of basic items into comforting autumn fare.

Corn and Orzo Delight

This dish came about by chance, and had everyone asking for seconds. I was planning a classic tomato orzo to finish that half-bag in the cupboard left over from 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 during their brief season I enjoy them often. In the spirit of this column, I thought it would be beneficial to use the whole cob – not only the juicy seeds, but also the thick, tasty residue and the spent cobs. The additional taste, paired with a cheese crust, onion, dairy spread and a dash of cream or liquid, turns a one ear of corn into a hearty and very fulfilling meal for two people.

Feeds two people well

• 1 fresh corn cob
• 50g butter
• One medium-sized onion, skinned and diced
• 2 garlic cloves, peeled and roughly chopped
• 250 grams of orzo pasta
• 40 to 50 grams of Parmesan crust – shred and save leftover 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. Next, using a spoon, quickly scrape the thick, creamy residue from the cobs into a container. Put the spent cobs in a pan with 750 milliliters of water, heat until boiling, then turn down to a simmer, cover and leave to cook on a low heat.

Heat the butter in a second large pan on a moderate flame. Add the onion and garlic, sauté softly, mixing, for about 5 minutes, until soft, then add the corn kernels and orzo, and cook for three more minutes. Introduce the cheese rind, double cream, if using, and the reserved corn pulp, bring to a simmer and simmer for two minutes, mixing to prevent sticking or burning.

Strain the hot corn stock into the orzo pan, heat until boiling, 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 dish up garnished with extra butter and a sprinkling of the saved shredded cheese.