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The hard ends of Parmesan cheese represent the best zero-waste hack – acting as a savory flavor bomb, they enhance stews, gravies and various dishes, adding incredible taste in the form of umami depth and smooth consistency. Kept in the refrigerator or freezer, they last for a very long time. This week’s recipe incorporates them in a budget-friendly, creamy corn orzo that transforms a few simple ingredients into comforting autumn fare.

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 pantry remaining after making a cold pasta dish, but wanted something more seasonal. Fresh corn cobs are one of autumn’s fleeting treats, similar to asparagus in seasonality, and during their brief season I eat them weekly. Following this approach, I believed it would be beneficial to use the whole cob – not only the juicy seeds, but also the thick, tasty residue and the spent cobs. That extra flavour, combined with a cheese crust, shallot, 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

• 1 fresh corn cob
• 50 grams of butter
• 1 medium onion, skinned and diced
• Two cloves of garlic, peeled and roughly chopped
• 250 grams of orzo pasta
• 40-50g parmesan rind – shred and save leftover cheese
• 100 milliliters of heavy cream, optional
• Salt and black pepper
• Extra-virgin olive oil, to finish

For maximum taste from the corn, place it upright, cut off the kernels in long strips, then separate the cobs manually. Next, using a spoon, swiftly remove the starchy, milky pulp from the cobs into a bowl. Place the used cobs in a pot with 750 milliliters of water, heat until boiling, then turn down to a simmer, put a lid on and leave to cook on a low heat.

Heat the butter in a separate big skillet on a medium-low heat. Add the onion and garlic, cook gently, stirring, for about 5 minutes, until tender, then include the corn and pasta, 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, 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 simmer, stirring frequently, for about 7 minutes, until the pasta is firm to the bite and the mixture is loose and creamy; include more water if needed. Adjust flavors with salt and pepper, and dish up garnished with extra butter and a sprinkling of the reserved grated parmesan.