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The hard ends of Parmesan cheese represent the best zero-waste hack – like a cheesy stock cube, they enhance stews, sauces and various dishes, adding pure deliciousness in the form of savory richness and smooth consistency. Kept in the fridge or icebox, they keep almost indefinitely. This week’s recipe uses them in a budget-friendly, rich corn and pasta dish that converts a handful of basic items into cozy fall food.

Corn and Orzo Delight

The meal was a happy accident, and left me and my family drooling for more. I was planning a traditional tomato pasta to finish the remaining portion in the pantry left over from making a cold pasta dish, but wanted something more seasonal. Fresh corn cobs are one of autumn’s fleeting treats, similar to asparagus in seasonality, and while they are available I enjoy them often. Following this approach, I thought it would be good to utilize the entire corn – not only the juicy seeds, but also the thick, tasty residue and the used cores. The additional taste, combined with a cheese crust, onion, dairy spread and a dash of cream or liquid, turns a single cob into a hearty and deeply satisfying dish for two.

Serves 2 generously

• 1 fresh corn cob
• 50g butter
• One medium-sized onion, skinned and diced
• Two cloves of garlic, peeled and roughly chopped
• 250 grams of orzo pasta
• 40 to 50 grams of Parmesan crust – grate off and reserve any remaining cheese
• 100 milliliters of heavy cream, optional
• Sea salt and ground pepper
• High-quality olive oil, to finish

To get the most flavour from your corn cob, stand it on one end, slice off the kernels lengthwise, then separate the cobs manually. Next, using a spoon, swiftly remove the starchy, milky pulp from the cobs into a bowl. Put the spent cobs in a pan with 750 milliliters of water, bring to a boil, then reduce to a gentle boil, cover and allow to simmer slowly.

Heat the butter in a second large pan on a moderate flame. Put in the onion and garlic, sauté softly, stirring, for about 5 minutes, until tender, then add the corn kernels and orzo, and saute for three minutes. Add the parmesan rind, heavy cream, if preferred, and the reserved corn pulp, bring to a simmer and cook for two minutes, stirring to make sure the mix doesn’t catch and burn.

Strain the hot corn stock into the orzo pan, heat until boiling, then turn down to a simmer and simmer, mixing often, for about seven minutes, until the pasta is firm to the bite and the mixture is loose and creamy; add a little extra water to loosen. Adjust flavors with salt and pepper, and dish up garnished with extra butter and a sprinkling of the saved shredded cheese.