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Parmesan rinds are the ultimate zero-waste hack – like a cheesy stock cube, they enhance soups, sauces and all sorts, providing incredible taste in the form of umami depth and creamy texture. Stored in the fridge or icebox, they keep almost indefinitely. Today's culinary creation uses them in a budget-friendly, creamy corn orzo that transforms a handful of basic items into comforting autumn fare.

Creamed Corn Orzo

This dish came about by chance, and had everyone asking for seconds. I was planning a classic tomato orzo to finish that half-bag in the pantry left over from making a pasta salad, but desired a dish fitting the season. Fresh corn cobs 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 good to utilize the entire corn – not only the juicy seeds, but also the thick, tasty residue and the spent cobs. The additional taste, paired with a cheese crust, shallot, butter and a splash of cream or water, turns a single cob into a generous and deeply satisfying meal for two people.

Serves 2 generously

• 1 fresh corn cob
• 50g butter
• 1 medium onion, peeled and finely chopped
• 2 garlic cloves, 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, optional
• Sea salt and ground pepper
• Extra-virgin 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, using a spoon, quickly scrape the thick, creamy residue from the cobs into a container. Put the spent cobs in a pan with 750ml water, heat until boiling, then turn down to a simmer, put a lid on and leave to cook on a low heat.

Heat the butter in a separate big skillet on a moderate flame. Put in the onion and garlic, cook gently, stirring, for about 5 minutes, until soft, then add the corn kernels and orzo, and saute for three minutes. Add the parmesan rind, heavy cream, if preferred, and the saved corn residue, bring to a simmer and cook for two minutes, mixing to prevent sticking or burning.

Strain the hot corn stock into the pasta pot, heat until boiling, then turn down to a simmer and cook, mixing often, for about 7 minutes, until the orzo is al dente and the combination is smooth and fluid; include more water if needed. Season to taste, and dish up topped with additional butter and a sprinkling of the saved shredded cheese.