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Parmesan rinds represent the ultimate zero-waste hack – acting as a savory flavor bomb, they enrich soups, sauces and all sorts, adding incredible taste in the form of savory richness and smooth consistency. Kept in the refrigerator or icebox, they last for a very long time. This week’s recipe incorporates them in a budget-friendly, creamy corn orzo that converts a handful of basic items into comforting autumn fare.

Creamed Corn Orzo

This dish came about by chance, and left me and my family drooling for more. I was planning a traditional tomato pasta to finish the remaining portion in the cupboard left over from making a cold pasta dish, but wanted something more seasonal. Sweet corn on the cob are one of autumn’s fleeting treats, as short-lived as asparagus, and while they are available I eat them weekly. Following this approach, I thought it would be good to utilize the entire corn – not just the sweet kernels, but also the starchy, flavourful pulp and the used cores. That extra flavour, paired with a cheese crust, onion, butter and a splash of cream or water, turns a single cob into a hearty and deeply satisfying dish for two.

Feeds two people well

• 1 fresh corn cob
• 50g butter
• 1 medium onion, skinned and diced
• Two cloves of garlic, skinned and coarsely cut
• 250 grams of orzo pasta
• 40 to 50 grams of Parmesan crust – shred and save leftover cheese
• 100 milliliters of heavy cream, if desired
• Salt and black pepper
• Extra-virgin olive oil, to finish

For maximum taste from the corn, place it upright, cut off the kernels in long strips, then separate the cobs manually. 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, bring to a boil, then reduce to a gentle boil, cover and allow to simmer slowly.

Melt the butter in a second large pan on a moderate flame. Add the onion and garlic, cook gently, mixing, for about 5 minutes, until soft, then include the corn and pasta, and cook for three more minutes. Add the parmesan rind, double cream, if using, and the saved corn residue, bring to a simmer and simmer for two minutes, mixing to prevent sticking or burning.

Drain the warm corn broth into the pasta pot, bring to a boil, then lower to a gentle boil and cook, mixing often, for about seven minutes, until the pasta is firm to the bite and the mixture is loose and creamy; add a little extra water to loosen. Season to taste, and dish up topped with extra butter and a dusting of the reserved grated parmesan.