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Parmesan rinds represent the ultimate sustainable kitchen trick – like a cheesy stock cube, they enhance stews, sauces and all sorts, adding pure deliciousness in the form of umami depth and creamy texture. Kept in the refrigerator or icebox, they keep almost indefinitely. This week’s recipe incorporates them in a thrifty, creamy corn orzo that transforms a few simple ingredients into cozy fall food.

Creamed Corn Orzo

The meal came about by chance, and left me and my family drooling for more. I was planning a classic tomato orzo to finish that half-bag in the cupboard remaining after making a cold pasta dish, but wanted something more seasonal. Sweet corn on the cob are one of autumn’s fleeting treats, 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 utilize the entire corn – not just the sweet kernels, but also the starchy, flavourful pulp and the used cores. That extra flavour, combined 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

• One ear of sweet corn
• 50g butter
• 1 medium 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
• 100ml double cream, if desired
• Salt and black pepper
• Extra-virgin 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. After that, with a spoon, swiftly remove the thick, creamy residue from the cobs into a bowl. Put the spent cobs in a pan with 750ml water, bring to a boil, then turn down to a simmer, cover and allow to simmer slowly.

Melt the butter in a separate big skillet on a moderate flame. Put in the onion and garlic, cook gently, mixing, for about five minutes, until soft, then include the corn and pasta, and saute for three minutes. Add the parmesan rind, double cream, if using, and the saved corn residue, bring to a simmer and simmer for two minutes, mixing to prevent sticking or burning.

Drain the warm corn broth into the pasta pot, bring to a boil, then lower to a gentle boil and cook, stirring frequently, for about seven minutes, until the orzo is al dente and the combination is smooth and fluid; include more water if needed. Season to taste, and dish up topped with additional butter and a sprinkling of the saved shredded cheese.