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Parmesan rinds represent the best sustainable kitchen trick – like a cheesy stock cube, they enrich soups, sauces and all sorts, providing incredible taste in the form of savory richness and creamy texture. Kept 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 few simple ingredients into comforting autumn fare.

Corn and Orzo Delight

This dish came about by chance, and had everyone asking for seconds. I was planning a traditional tomato pasta to finish the remaining portion in the pantry remaining after making a pasta salad, but desired a dish fitting the season. Sweet corn on the cob 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 good to utilize the entire corn – not only the juicy seeds, but also the starchy, flavourful pulp and the used cores. That extra flavour, paired with a parmesan rind, shallot, dairy spread and a splash of cream or water, transforms a single cob into a generous and very fulfilling dish for two.

Serves 2 generously

• One ear of sweet corn
• 50 grams of butter
• 1 medium onion, skinned and diced
• 2 garlic cloves, skinned and coarsely cut
• 250 grams of orzo pasta
• 40 to 50 grams of Parmesan crust – shred and save leftover cheese
• 100 milliliters of heavy cream, if desired
• Salt and black pepper
• High-quality 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, with a spoon, swiftly remove the starchy, milky pulp 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, cover and leave to cook on a low heat.

Heat the butter in a separate big skillet on a moderate flame. Put in 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. Add the parmesan rind, double cream, if using, and the saved corn residue, heat until bubbling and simmer for two minutes, mixing to prevent sticking or burning.

Drain the warm corn broth into the orzo pan, heat until boiling, then lower to a gentle boil and simmer, stirring frequently, 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 serve topped with extra butter and a dusting of the saved shredded cheese.