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Parmesan rinds represent the ultimate sustainable kitchen trick – like a cheesy stock cube, they enrich soups, sauces and various dishes, providing incredible taste in the form of savory richness and creamy texture. Kept in the fridge or icebox, they last for a very long time. Today's culinary creation uses them in a thrifty, creamy corn orzo that converts a handful of basic items into comforting autumn fare.

Creamed Corn Orzo

The meal came about by chance, and had everyone asking for seconds. Originally, the idea was a traditional tomato pasta to finish the remaining portion in the cupboard 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, as short-lived as asparagus, and while they are available I eat them weekly. In the spirit of this column, I thought it would be beneficial to utilize the entire corn – not just the sweet kernels, but also the thick, tasty residue and the used cores. The additional taste, combined with a parmesan rind, onion, dairy spread and a dash of cream or liquid, turns a single cob into a generous and very fulfilling dish for two.

Serves 2 generously

• 1 fresh corn cob
• 50g butter
• 1 medium onion, peeled and finely chopped
• 2 garlic cloves, skinned and coarsely cut
• 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

To get the most flavour from your corn cob, place it upright, slice off the kernels lengthwise, then break up the cobs by hand. Next, using a spoon, quickly scrape the starchy, milky pulp 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.

Heat the butter in a separate big skillet on a medium-low heat. Add the onion and garlic, cook gently, stirring, 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 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, bring to a boil, then turn down to a simmer and cook, stirring frequently, for about 7 minutes, until the orzo is al dente and the combination is smooth and fluid; add a little extra water to loosen. Adjust flavors with salt and pepper, and serve garnished with additional butter and a sprinkling of the saved shredded cheese.