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The hard ends of Parmesan cheese represent the best zero-waste hack – acting as a savory flavor bomb, they enhance soups, sauces and various dishes, providing pure deliciousness in the form of savory richness and creamy texture. Stored in the refrigerator or icebox, they last for a very long time. Today's culinary creation uses them in a thrifty, rich corn and pasta dish that transforms a handful of basic items into comforting autumn fare.

Creamed Corn Orzo

The meal was a happy accident, and left me and my family drooling for more. Originally, the idea was a traditional tomato pasta to use up the remaining portion in the pantry left over from making a pasta salad, but desired a dish fitting the season. Fresh corn cobs are one of autumn’s fleeting treats, as short-lived as asparagus, and during their brief season I enjoy them often. Following this approach, I believed it would be good to use the whole cob – not only the juicy seeds, but also the starchy, flavourful pulp and the spent cobs. That extra flavour, combined with a cheese crust, shallot, butter and a dash of cream or liquid, transforms a single cob into a generous and very fulfilling dish for two.

Serves 2 generously

• 1 fresh corn cob
• 50 grams of butter
• 1 medium onion, skinned and diced
• Two cloves of garlic, skinned and coarsely cut
• 250g orzo
• 40-50g parmesan rind – shred and save leftover cheese
• 100 milliliters of heavy cream, if desired
• Salt and black 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 break up the cobs by hand. After that, using a spoon, quickly scrape the thick, creamy residue 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 allow to simmer slowly.

Melt the butter in a second large pan on a medium-low heat. Add the onion and garlic, sauté softly, mixing, for about five minutes, until soft, then add the corn kernels and orzo, and cook for three more minutes. Introduce the cheese rind, heavy cream, if preferred, and the reserved corn pulp, bring to a simmer and cook for two minutes, mixing to prevent sticking or burning.

Drain the warm corn broth into the pasta pot, heat until boiling, then turn down to a simmer and simmer, mixing often, for about 7 minutes, until the pasta is firm to the bite and the mixture is loose and creamy; include more water if needed. Season to taste, and dish up topped with additional butter and a sprinkling of the saved shredded cheese.