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Parmesan rinds are the best zero-waste hack – acting as a savory flavor bomb, they enhance soups, gravies and various dishes, providing pure deliciousness in the form of umami depth and creamy texture. Stored in the fridge or icebox, they last for a very long time. This week’s recipe incorporates them in a thrifty, creamy corn orzo that transforms a handful of basic items into comforting autumn fare.

Corn and Orzo Delight

The meal 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 remaining after making a pasta salad, but wanted something more seasonal. Sweet corn on the cob are one of autumn’s fleeting treats, similar to asparagus in seasonality, and during their brief season I enjoy them often. Following this approach, I thought it would be beneficial to use the whole cob – not only the juicy seeds, but also the thick, tasty residue and the used cores. That extra flavour, paired with a cheese crust, shallot, butter and a splash of cream or water, turns a one ear of corn into a generous and very fulfilling dish for two.

Serves 2 generously

• One ear of sweet corn
• 50g butter
• 1 medium onion, skinned and diced
• 2 garlic cloves, skinned and coarsely cut
• 250 grams of orzo pasta
• 40 to 50 grams of Parmesan crust – grate off and reserve any remaining cheese
• 100ml double cream, optional
• Salt and black pepper
• Extra-virgin olive oil, to finish

For maximum taste from the corn, stand it on one end, slice off the kernels lengthwise, then break up the cobs by hand. After that, with a spoon, quickly scrape the starchy, milky pulp from the cobs into a bowl. Put the spent cobs in a pan with 750 milliliters of water, bring to a boil, then turn down to a simmer, put a lid on and allow to simmer slowly.

Heat the butter in a second large pan on a moderate flame. Put in the onion and garlic, cook gently, 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 saved corn residue, bring to a simmer and simmer for two minutes, stirring to make sure the mix doesn’t catch and burn.

Drain the warm corn broth into the pasta pot, bring to a boil, then turn down to a simmer and cook, stirring frequently, 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. Adjust flavors with salt and pepper, and serve garnished with additional butter and a dusting of the reserved grated parmesan.