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The hard ends of Parmesan cheese are the ultimate sustainable kitchen trick – acting as a savory flavor bomb, they enrich stews, gravies and various dishes, providing pure deliciousness in the form of umami depth and smooth consistency. Stored in the fridge or freezer, they keep almost indefinitely. Today's culinary creation incorporates them in a thrifty, creamy corn orzo that converts a few simple ingredients into comforting autumn fare.

Corn and Orzo Delight

This dish came about by chance, and had everyone asking for seconds. I was planning a traditional tomato pasta to finish that half-bag in the cupboard remaining after making a pasta salad, but wanted something more seasonal. Sweet corn on the cob are one of fall's short-lived pleasures, as short-lived as asparagus, and while they are available I eat them weekly. 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 thick, tasty residue and the spent cobs. The additional taste, combined with a parmesan rind, shallot, butter and a dash of cream or liquid, turns a one ear of corn into a hearty and very fulfilling meal for two people.

Feeds two people well

• One ear of sweet corn
• 50g butter
• One medium-sized onion, skinned and diced
• Two cloves of garlic, skinned and coarsely cut
• 250g orzo
• 40 to 50 grams of Parmesan crust – shred and save leftover cheese
• 100ml double cream, optional
• Salt and black pepper
• Extra-virgin olive oil, to finish

To get the most flavour from your corn cob, place it upright, slice off the kernels lengthwise, then break up the cobs by hand. 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, heat until boiling, then reduce to a gentle boil, cover and allow to simmer slowly.

Melt the butter in a separate big skillet on a medium-low heat. Put in the onion and garlic, sauté softly, stirring, for about five minutes, until soft, 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 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 mixture is loose and creamy; add a little extra water to loosen. Adjust flavors with salt and pepper, and serve garnished with extra butter and a sprinkling of the saved shredded cheese.