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Parmesan rinds are the best sustainable kitchen trick – acting as a savory flavor bomb, they enhance soups, sauces and various dishes, adding incredible taste in the form of savory richness and smooth consistency. Stored in the refrigerator or freezer, they keep almost indefinitely. This week’s recipe incorporates them in a budget-friendly, rich corn and pasta dish that transforms a few simple ingredients into cozy fall food.

Creamed Corn Orzo

The meal came about by chance, and had everyone asking for seconds. I was planning a classic tomato orzo to finish that half-bag in the pantry left over from making a pasta salad, but wanted something more seasonal. Sweet corn on the cob are one of autumn’s fleeting treats, similar to asparagus in seasonality, and while they are available I eat them weekly. Following this approach, I thought it would be beneficial to use the whole cob – not only the juicy seeds, but also the thick, tasty residue and the used cores. The additional taste, paired with a cheese crust, shallot, dairy spread and a dash of cream or liquid, transforms a single cob into a generous and deeply satisfying meal for two people.

Serves 2 generously

• One ear of sweet corn
• 50g 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
• 100ml double cream, if desired
• Sea salt and ground pepper
• High-quality olive oil, to finish

For maximum taste from the corn, stand it on one end, cut off the kernels in long strips, then separate the cobs manually. After that, with 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, 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 soft, then include the corn and pasta, and saute for three minutes. Add the parmesan rind, heavy cream, if preferred, and the saved corn residue, bring to a simmer and cook for two minutes, mixing to prevent sticking or burning.

Drain the warm corn broth into the orzo pan, heat until boiling, then turn down to a simmer and simmer, mixing often, for about seven minutes, until the orzo is al dente and the combination is smooth and fluid; include more water if needed. Adjust flavors with salt and pepper, and dish up topped with extra butter and a sprinkling of the reserved grated parmesan.