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The hard ends of Parmesan cheese are the best zero-waste hack – acting as a savory flavor bomb, they enhance stews, gravies and various dishes, providing incredible taste in the form of savory richness and creamy texture. Stored in the fridge or freezer, they keep almost indefinitely. Today's culinary creation incorporates them in a budget-friendly, rich corn and pasta dish that converts a handful of basic items into comforting autumn fare.

Corn and Orzo Delight

This dish came about by chance, and left me and my family drooling for more. I was planning a classic tomato orzo to finish the remaining portion in the pantry remaining after making a pasta salad, but desired a dish fitting the season. Sweet corn on the cob are one of fall's short-lived pleasures, similar to asparagus in seasonality, and while they are available I enjoy them often. In the spirit of this column, I believed it would be good to utilize the entire corn – not only the juicy seeds, but also the thick, tasty residue and the used cores. The additional taste, paired with a cheese crust, onion, butter and a dash of cream or liquid, transforms a one ear of corn into a generous and very fulfilling meal for two people.

Serves 2 generously

• One ear of sweet corn
• 50 grams of butter
• 1 medium onion, peeled and finely chopped
• Two cloves of garlic, skinned and coarsely cut
• 250g orzo
• 40 to 50 grams of Parmesan crust – grate off and reserve any remaining 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, stand it on one end, slice off the kernels lengthwise, then separate the cobs manually. Next, using a spoon, quickly scrape the starchy, milky pulp from the cobs into a container. Place the used cobs in a pot with 750ml water, bring to a boil, then turn down to a simmer, cover and leave to cook on a low heat.

Heat the butter in a separate big skillet on a moderate flame. Put in the onion and garlic, cook gently, stirring, for about five minutes, until soft, then include the corn and pasta, and cook for three more minutes. Add the parmesan rind, double cream, if using, and the reserved corn pulp, 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 pasta pot, heat until boiling, then lower to a gentle boil and cook, 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 dish up topped with extra butter and a dusting of the saved shredded cheese.