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Parmesan rinds represent the best zero-waste hack – like a cheesy stock cube, they enrich soups, sauces and all sorts, 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. Today's culinary creation uses them in a budget-friendly, creamy corn orzo that converts a few simple ingredients into cozy fall food.

Corn and Orzo Delight

The meal was a happy accident, and had everyone asking for seconds. I was planning a traditional tomato pasta to use up that half-bag in the cupboard remaining after 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 enjoy them often. Following this approach, I thought it would be good to use the whole cob – not just the sweet kernels, but also the thick, tasty residue and the spent cobs. The additional taste, paired with a parmesan rind, onion, butter and a dash of cream or liquid, transforms a one ear of corn into a hearty and very fulfilling dish for two.

Serves 2 generously

• One ear of sweet corn
• 50 grams of butter
• One medium-sized onion, peeled and finely chopped
• 2 garlic cloves, skinned and coarsely cut
• 250g orzo
• 40 to 50 grams of Parmesan crust – shred and save leftover cheese
• 100 milliliters of heavy cream, if desired
• Salt and black pepper
• Extra-virgin olive oil, to finish

For maximum taste from the corn, place it upright, cut off the kernels in long strips, then break up the cobs by hand. Next, with a spoon, swiftly remove the starchy, milky pulp from the cobs into a bowl. Place the used cobs in a pot with 750ml water, heat until boiling, then turn down to a simmer, cover and allow to simmer slowly.

Heat the butter in a separate big skillet on a moderate flame. Add the onion and garlic, cook gently, stirring, for about 5 minutes, until tender, 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 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 cook, mixing often, for about 7 minutes, until the orzo is al dente and the mixture is loose and creamy; include more water if needed. Adjust flavors with salt and pepper, and serve garnished with additional butter and a dusting of the saved shredded cheese.