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The hard ends of Parmesan cheese are the best zero-waste hack – acting as a savory flavor bomb, they enhance soups, sauces and all sorts, providing pure deliciousness in the form of savory richness and smooth consistency. Stored in the fridge or freezer, they last for a very long time. This week’s recipe incorporates them in a budget-friendly, creamy corn orzo that converts a few simple ingredients into comforting autumn fare.

Corn and Orzo Delight

This dish came about by chance, and left me and my family drooling for more. Originally, the idea was a classic tomato orzo to use up that half-bag in the cupboard 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 eat them weekly. In the spirit of this column, I thought it would be beneficial to use the whole cob – not just the sweet kernels, but also the thick, tasty residue and the used cores. That extra flavour, combined with a cheese crust, onion, dairy spread and a dash of cream or liquid, transforms a one ear of corn into a generous and very fulfilling dish for two.

Serves 2 generously

• 1 fresh corn cob
• 50 grams of butter
• 1 medium onion, skinned and diced
• 2 garlic cloves, peeled and roughly chopped
• 250 grams of orzo pasta
• 40 to 50 grams of Parmesan crust – grate off and reserve any remaining cheese
• 100ml double cream, if desired
• 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 separate the cobs manually. Next, with a spoon, quickly scrape the thick, creamy residue from the cobs into a bowl. Place the used cobs in a pot with 750 milliliters of water, heat until boiling, then turn down to a simmer, put a lid on and allow to simmer slowly.

Melt the butter in a separate big skillet on a medium-low heat. Add the onion and garlic, cook gently, mixing, for about five minutes, until tender, then add the corn kernels and orzo, and saute for three minutes. Introduce the cheese rind, double cream, if using, and the saved corn residue, 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, 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 dish up topped with additional butter and a sprinkling of the saved shredded cheese.