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The hard ends of Parmesan cheese are the ultimate zero-waste hack – acting as a savory flavor bomb, they enhance stews, gravies and various dishes, adding incredible taste in the form of savory richness and smooth consistency. Kept in the refrigerator or icebox, they keep almost indefinitely. Today's culinary creation uses them in a budget-friendly, creamy corn orzo that converts a handful of basic items into cozy fall food.

Corn and Orzo Delight

This dish was a happy accident, and left me and my family drooling for more. Originally, the idea was a classic tomato orzo to finish the remaining portion in the cupboard left over from making a pasta salad, but wanted something more seasonal. Fresh corn cobs are one of autumn’s fleeting treats, as short-lived as asparagus, and during their brief season I enjoy them often. In the spirit of this column, I believed it would be good to use the whole cob – not just the sweet kernels, but also the thick, tasty residue and the spent cobs. That extra flavour, combined with a cheese crust, onion, butter and a dash of cream or liquid, transforms a single cob into a generous and deeply satisfying meal for two people.

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
• 40-50g parmesan rind – shred and save leftover cheese
• 100ml double cream, optional
• Sea salt and ground pepper
• High-quality 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. Next, with 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, heat until boiling, then reduce to a gentle boil, put a lid on 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 soft, then add the corn kernels and orzo, and saute for three minutes. Introduce the cheese rind, double cream, if using, and the reserved corn pulp, heat until bubbling 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, mixing often, for about seven minutes, until the orzo is al dente and the combination is smooth and fluid; add a little extra water to loosen. Season to taste, and dish up topped with additional butter and a sprinkling of the reserved grated parmesan.