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The hard ends of Parmesan cheese are the best sustainable kitchen trick – acting as a savory flavor bomb, they enrich soups, sauces and all sorts, adding pure deliciousness in the form of umami depth and smooth consistency. Stored in the refrigerator or icebox, they last for a very long time. Today's culinary creation incorporates them in a thrifty, creamy corn orzo that transforms a handful of basic items into cozy fall food.

Corn and Orzo Delight

The meal came about by chance, and had everyone asking for seconds. Originally, the idea was a traditional tomato pasta to use up that half-bag in the pantry left over from making a pasta salad, but wanted something more seasonal. Fresh corn cobs 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 just the sweet kernels, but also the starchy, flavourful pulp and the used cores. The additional taste, paired with a cheese crust, shallot, butter and a splash of cream or water, transforms a one ear of corn into a generous and deeply satisfying meal for two people.

Serves 2 generously

• 1 fresh corn cob
• 50g butter
• 1 medium onion, skinned and diced
• 2 garlic cloves, peeled and roughly chopped
• 250g orzo
• 40-50g parmesan rind – shred and save leftover cheese
• 100ml double cream, if desired
• Salt and black pepper
• High-quality olive oil, to finish

For maximum taste from the corn, stand it on one end, slice off the kernels lengthwise, then separate the cobs manually. After that, using a spoon, quickly scrape the thick, creamy residue from the cobs into a bowl. Put the spent cobs in a pan with 750 milliliters of water, heat until boiling, then turn down to a simmer, cover and leave to cook on a low heat.

Heat the butter in a second large pan on a moderate flame. Add the onion and garlic, sauté softly, stirring, for about five minutes, until soft, then add the corn kernels and orzo, and saute for three minutes. Introduce the cheese rind, heavy cream, if preferred, and the reserved corn pulp, heat until bubbling and cook for two minutes, mixing to prevent sticking or burning.

Strain the hot corn stock into the orzo pan, bring to a boil, then lower to a gentle boil and cook, stirring frequently, for about seven minutes, until the pasta is firm to the bite and the mixture is loose and creamy; add a little extra water to loosen. Season to taste, and dish up topped with extra butter and a sprinkling of the reserved grated parmesan.