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Parmesan rinds represent the ultimate sustainable kitchen trick – like a cheesy stock cube, they enhance soups, sauces and various dishes, adding pure deliciousness in the form of savory richness and smooth consistency. Stored in the fridge or icebox, they last for a very long time. This week’s recipe incorporates them in a thrifty, rich corn and pasta dish that converts a handful of basic items into comforting autumn fare.

Creamed Corn Orzo

The meal came about by chance, and left me and my family drooling for more. Originally, the idea was a classic tomato orzo to use up that half-bag in the cupboard left over from making a cold pasta dish, but wanted something more seasonal. Fresh corn cobs are one of fall's short-lived pleasures, as short-lived as asparagus, and while they are available I eat them weekly. In the spirit of this column, I thought it would be good to use the whole cob – not just the sweet kernels, but also the starchy, flavourful pulp and the spent cobs. That extra flavour, combined with a cheese crust, shallot, butter and a splash of cream or water, turns a one ear of corn into a hearty and deeply satisfying meal for two people.

Serves 2 generously

• 1 fresh corn cob
• 50 grams of 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 – 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, stand it on one end, cut off the kernels in long strips, then separate the cobs manually. Next, with a spoon, swiftly remove 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 leave to cook on a low heat.

Melt the butter in a separate big skillet on a medium-low heat. Put in the onion and garlic, sauté softly, mixing, for about five minutes, until tender, then add the corn kernels and orzo, and saute for three minutes. Add the parmesan rind, double cream, if using, and the reserved corn pulp, 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 orzo pan, bring to a boil, then turn down to a simmer and cook, mixing often, for about seven minutes, until the orzo is al dente and the mixture is loose and creamy; add a little extra water to loosen. Season to taste, and serve garnished with additional butter and a sprinkling of the saved shredded cheese.