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Parmesan rinds represent the best zero-waste hack – acting as a savory flavor bomb, they enrich soups, gravies and various dishes, adding pure deliciousness in the form of savory richness and smooth consistency. Stored in the refrigerator or freezer, they keep almost indefinitely. Today's culinary creation incorporates them in a thrifty, rich corn and pasta dish that converts a few simple ingredients into comforting autumn fare.

Creamed Corn Orzo

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 the remaining portion in the cupboard remaining after making a cold pasta dish, but desired a dish fitting the season. Fresh corn cobs are one of autumn’s fleeting treats, similar to asparagus in seasonality, and during their brief season I enjoy them often. In the spirit of this column, I believed it would be beneficial to utilize the entire corn – not only the juicy seeds, but also the starchy, flavourful pulp and the used cores. That extra flavour, combined with a parmesan rind, onion, butter and a dash of cream or liquid, turns a single cob 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
• 40-50g parmesan rind – shred and save leftover cheese
• 100 milliliters of heavy cream, optional
• 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 break up the cobs by hand. After that, using a spoon, swiftly remove the thick, creamy residue from the cobs into a container. Put the spent cobs in a pan 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 medium-low heat. Add the onion and garlic, sauté softly, stirring, for about five minutes, until tender, then add the corn kernels and orzo, and cook for three more minutes. Add the parmesan rind, heavy cream, if preferred, and the saved corn residue, heat until bubbling and cook for two minutes, stirring to make sure the mix doesn’t catch and burn.

Strain the hot corn stock into the orzo pan, heat until boiling, then turn down to a simmer and simmer, stirring frequently, for about 7 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 serve topped with extra butter and a sprinkling of the reserved grated parmesan.