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The hard ends of Parmesan cheese represent the ultimate sustainable kitchen trick – like a cheesy stock cube, they enhance soups, gravies and various dishes, adding incredible taste in the form of savory richness and smooth consistency. Stored in the fridge or freezer, they keep almost indefinitely. This week’s recipe incorporates them in a thrifty, rich corn and pasta dish that transforms a few simple ingredients into comforting autumn fare.

Creamed Corn Orzo

This dish came about by chance, and had everyone asking for seconds. Originally, the idea was a classic tomato orzo to use up the remaining portion 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 autumn’s fleeting treats, 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 beneficial to utilize the entire corn – not only the juicy seeds, but also the starchy, flavourful pulp and the used cores. The additional taste, combined with a cheese crust, onion, butter and a splash of cream or water, transforms a single cob into a hearty and very fulfilling dish for two.

Feeds two people well

• 1 fresh corn cob
• 50 grams of butter
• One medium-sized onion, peeled and finely chopped
• 2 garlic cloves, peeled and roughly chopped
• 250 grams of orzo pasta
• 40-50g parmesan rind – grate off and reserve any remaining cheese
• 100 milliliters of heavy 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 break up the cobs by hand. Next, using a spoon, swiftly remove the starchy, milky pulp from the cobs into a bowl. Put the spent cobs in a pan with 750 milliliters of water, heat until boiling, then turn down to a simmer, cover and allow to simmer slowly.

Melt the butter in a second large pan on a moderate flame. Add the onion and garlic, sauté softly, mixing, for about five minutes, until tender, then include the corn and pasta, and cook for three more minutes. Add the parmesan rind, heavy cream, if preferred, and the saved corn residue, bring to a simmer and cook for two minutes, stirring to make sure the mix doesn’t catch and burn.

Drain the warm corn broth into the orzo pan, heat until boiling, then lower to a gentle boil and simmer, stirring frequently, for about 7 minutes, until the orzo is al dente and the combination is smooth and fluid; add a little extra water to loosen. Adjust flavors with salt and pepper, and serve topped with extra butter and a sprinkling of the saved shredded cheese.