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The hard ends of Parmesan cheese are the best zero-waste hack – acting as a savory flavor bomb, they enhance soups, gravies and various dishes, adding incredible taste in the form of umami depth and smooth consistency. Kept in the fridge or icebox, they last for a very long time. Today's culinary creation incorporates them in a budget-friendly, rich corn and pasta dish that transforms a handful of basic items into cozy fall food.

Corn and Orzo Delight

The meal was a happy accident, and left me and my family drooling for more. Originally, the idea was a traditional tomato pasta to use up that half-bag in the pantry remaining after making a cold pasta dish, but desired a dish fitting the season. Sweet corn on the cob are one of fall's short-lived pleasures, similar to asparagus in seasonality, and during their brief season I eat them weekly. In the spirit of this column, I thought it would be beneficial to use the whole cob – not only the juicy seeds, but also the starchy, flavourful pulp and the used cores. The additional taste, combined with a parmesan rind, shallot, dairy spread and a splash of cream or water, transforms a one ear of corn into a generous and very fulfilling dish for two.

Feeds two people well

• 1 fresh corn cob
• 50 grams of butter
• 1 medium onion, peeled and finely chopped
• Two cloves of garlic, skinned and coarsely cut
• 250g orzo
• 40 to 50 grams of Parmesan crust – grate off and reserve any remaining cheese
• 100 milliliters of heavy cream, optional
• Salt and black pepper
• High-quality olive oil, to finish

To get the most flavour from your corn cob, stand it on one end, cut off the kernels in long strips, then separate the cobs manually. After that, using a spoon, quickly scrape the starchy, milky pulp from the cobs into a container. Put the spent cobs in a pan with 750ml water, heat until boiling, then reduce to a gentle boil, put a lid on and allow to simmer slowly.

Heat the butter in a second large pan on a medium-low heat. Add the onion and garlic, sauté softly, mixing, for about 5 minutes, until tender, then add the corn kernels and orzo, and cook for three more minutes. Add the parmesan rind, double cream, if using, and the reserved corn pulp, heat until bubbling and simmer for two minutes, mixing to prevent sticking or burning.

Drain the warm corn broth into the orzo pan, 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; include more water if needed. Adjust flavors with salt and pepper, and dish up topped with extra butter and a sprinkling of the saved shredded cheese.