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The hard ends of Parmesan cheese represent the ultimate zero-waste hack – acting as a savory flavor bomb, they enrich stews, gravies and all sorts, adding incredible taste in the form of savory richness and creamy texture. Kept in the fridge or icebox, they last for a very long time. This week’s recipe incorporates them in a budget-friendly, rich corn and pasta dish that converts a few simple ingredients into cozy fall food.

Corn and Orzo Delight

The meal was a happy accident, and had everyone asking for seconds. Originally, the idea was a classic tomato orzo to use up the remaining portion in the pantry left over from making a cold pasta dish, but wanted something more seasonal. Sweet corn on the cob are one of fall's short-lived pleasures, similar to asparagus in seasonality, and while they are available I enjoy them often. In the spirit of this column, I thought it would be good to utilize the entire corn – not only the juicy seeds, but also the starchy, flavourful pulp and the used cores. The additional taste, paired with a cheese crust, onion, dairy spread and a splash of cream or water, transforms a single cob into a hearty and very fulfilling meal for two people.

Feeds two people well

• 1 fresh corn cob
• 50g butter
• 1 medium onion, skinned and diced
• 2 garlic cloves, peeled and roughly chopped
• 250g orzo
• 40 to 50 grams of Parmesan crust – grate off and reserve any remaining cheese
• 100ml double cream, optional
• Salt and black pepper
• High-quality olive oil, to finish

For maximum taste from the corn, place it upright, slice off the kernels lengthwise, then separate the cobs manually. Next, using 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 reduce to a gentle boil, put a lid on and allow to simmer slowly.

Heat the butter in a separate big skillet on a medium-low heat. Add the onion and garlic, cook gently, stirring, 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, heat until bubbling 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, stirring frequently, 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 extra butter and a dusting of the reserved grated parmesan.