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Parmesan rinds are the ultimate sustainable kitchen trick – acting as a savory flavor bomb, they enrich stews, sauces and various dishes, providing incredible taste in the form of umami depth and creamy texture. Kept in the fridge or freezer, they last for a very long time. This week’s recipe uses them in a thrifty, rich corn and pasta dish that transforms a few simple ingredients into comforting autumn fare.

Creamed Corn Orzo

The meal came about by chance, and had everyone asking for seconds. Originally, the idea was a classic tomato orzo to finish that half-bag in the cupboard remaining after making a pasta salad, but wanted something more seasonal. Fresh corn cobs are one of fall's short-lived pleasures, similar to asparagus in seasonality, and during their brief season I enjoy them often. Following this approach, I believed it would be good to utilize the entire corn – not just the sweet kernels, but also the thick, tasty residue and the used cores. The additional taste, paired with a parmesan rind, onion, butter and a splash of cream or water, transforms a one ear of corn into a hearty and very fulfilling meal for two people.

Serves 2 generously

• 1 fresh corn cob
• 50g butter
• One medium-sized onion, skinned and diced
• 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, if desired
• Sea salt and ground pepper
• Extra-virgin olive oil, to finish

To get the most flavour from your corn cob, place it upright, 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. Place the used cobs in a pot with 750 milliliters of water, heat until boiling, then turn down to a simmer, cover and allow to simmer slowly.

Heat the butter in a second large pan on a moderate flame. Add the onion and garlic, cook gently, stirring, for about five minutes, until tender, then include the corn and pasta, and saute for three minutes. Introduce the cheese rind, double cream, if using, and the reserved corn pulp, heat until bubbling and simmer for two minutes, mixing to prevent sticking or burning.

Strain the hot corn stock into the pasta pot, bring to a boil, then turn down to a simmer and simmer, mixing often, for about seven minutes, until the orzo is al dente and the combination is smooth and fluid; include more water if needed. Adjust flavors with salt and pepper, and serve topped with extra butter and a dusting of the reserved grated parmesan.