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Parmesan rinds represent the best zero-waste hack – like a cheesy stock cube, they enrich stews, sauces and all sorts, adding pure deliciousness in the form of savory richness and smooth consistency. Kept in the fridge or icebox, they last for a very long time. Today's culinary creation uses them in a budget-friendly, rich corn and pasta dish that transforms a handful of basic items into cozy fall food.

Creamed Corn Orzo

The meal was a happy accident, and left me and my family drooling for more. I was planning a classic tomato orzo to finish that half-bag in the pantry left over from making a cold pasta dish, but desired a dish fitting the season. Fresh corn cobs are one of fall's short-lived pleasures, similar to asparagus in seasonality, and while they are available I eat them weekly. In the spirit of this column, I believed it would be beneficial to use the whole cob – not just the sweet kernels, but also the starchy, flavourful pulp and the spent cobs. That extra flavour, combined with a cheese crust, shallot, butter and a splash of cream or water, turns a single cob into a hearty and very fulfilling dish for two.

Serves 2 generously

• 1 fresh corn cob
• 50g butter
• 1 medium onion, skinned and diced
• 2 garlic cloves, 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
• Salt and black pepper
• High-quality olive oil, to finish

To get the most flavour from your corn cob, stand it on one end, cut off the kernels in long strips, then break up the cobs by hand. After that, with a spoon, swiftly remove the thick, creamy residue from the cobs into a container. Place the used cobs in a pot with 750ml water, heat until boiling, then reduce to a gentle boil, cover and allow to simmer slowly.

Melt the butter in a separate big skillet on a moderate flame. Add the onion and garlic, sauté softly, stirring, for about 5 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, bring to a simmer and simmer for two minutes, mixing to prevent sticking or burning.

Strain the hot corn stock into the orzo pan, bring to a boil, then turn down to a simmer and cook, mixing often, for about seven minutes, until the pasta is firm to the bite and the combination is smooth and fluid; include more water if needed. Season to taste, and dish up topped with extra butter and a dusting of the reserved grated parmesan.