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The hard ends of Parmesan cheese represent the best sustainable kitchen trick – acting as a savory flavor bomb, they enhance stews, sauces and various dishes, providing incredible taste in the form of umami depth and creamy texture. Stored in the refrigerator or icebox, they keep almost indefinitely. This week’s recipe incorporates them in a budget-friendly, creamy corn orzo that transforms a few simple ingredients into cozy fall food.

Corn and Orzo Delight

This dish 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 cold pasta dish, but wanted something more seasonal. Fresh corn cobs are one of fall's short-lived pleasures, 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 just the sweet kernels, but also the starchy, flavourful pulp and the used cores. The additional taste, combined with a parmesan rind, shallot, dairy spread and a dash of cream or liquid, transforms a one ear of corn into a hearty and very fulfilling dish for two.

Feeds two people well

• One ear of sweet corn
• 50 grams of butter
• 1 medium onion, peeled and finely chopped
• Two cloves of garlic, peeled and roughly chopped
• 250g orzo
• 40 to 50 grams of Parmesan crust – shred and save leftover cheese
• 100ml double cream, if desired
• Sea salt and ground pepper
• High-quality olive oil, to finish

To get the most flavour from your corn cob, place it upright, cut off the kernels in long strips, then separate the cobs manually. After that, using a spoon, quickly scrape the thick, creamy residue from the cobs into a bowl. Place the used cobs in a pot with 750 milliliters of water, bring to a boil, 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 moderate flame. Add the onion and garlic, cook gently, stirring, for about five minutes, until soft, then add the corn kernels and orzo, and saute for three minutes. Add the parmesan rind, double cream, if using, and the reserved corn pulp, bring to a simmer and simmer for two minutes, mixing to prevent sticking or burning.

Drain the warm corn broth into the orzo pan, bring to a boil, then lower to a gentle boil and simmer, mixing often, for about 7 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 dish up garnished with extra butter and a dusting of the saved shredded cheese.