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Parmesan rinds are the best 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 smooth consistency. Stored in the refrigerator or icebox, they last for a very long time. This week’s recipe uses them in a thrifty, rich corn and pasta dish that transforms a handful of basic items into cozy fall food.

Corn and Orzo Delight

The meal came about by chance, and had everyone asking for seconds. Originally, the idea was a traditional tomato pasta to use up the remaining portion in the cupboard remaining after making a pasta salad, but wanted something more seasonal. Fresh corn cobs are one of autumn’s fleeting treats, as short-lived as asparagus, and while they are available I enjoy them often. In the spirit of this column, I thought it would be beneficial to use the whole cob – not only the juicy seeds, but also the starchy, flavourful pulp and the used cores. That extra flavour, paired with a parmesan rind, onion, dairy spread and a dash of cream or liquid, turns a single cob into a generous and very fulfilling meal for two people.

Serves 2 generously

• 1 fresh corn cob
• 50 grams of butter
• 1 medium onion, skinned and diced
• 2 garlic cloves, skinned and coarsely cut
• 250g orzo
• 40 to 50 grams of Parmesan crust – shred and save leftover cheese
• 100 milliliters of heavy 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, slice off the kernels lengthwise, then separate the cobs manually. 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 750 milliliters of water, bring to a boil, then turn down to a simmer, put a lid on and allow to simmer slowly.

Heat the butter in a separate big skillet on a moderate flame. Put in the onion and garlic, sauté softly, mixing, for about five minutes, until soft, then include the corn and pasta, and cook for three more minutes. Introduce the cheese rind, heavy cream, if preferred, and the saved corn residue, heat until bubbling and simmer for two minutes, mixing to prevent sticking or burning.

Strain the hot corn stock into the pasta pot, heat until boiling, then lower to a gentle boil and simmer, stirring frequently, for about 7 minutes, until the pasta is firm to the bite and the combination is smooth and fluid; add a little extra water to loosen. Adjust flavors with salt and pepper, and dish up topped with extra butter and a dusting of the reserved grated parmesan.