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Parmesan rinds are the ultimate sustainable kitchen trick – acting as a savory flavor bomb, they enrich stews, gravies and various dishes, providing incredible taste in the form of umami depth and smooth consistency. Kept in the refrigerator or icebox, they keep almost indefinitely. Today's culinary creation incorporates them in a thrifty, rich corn and pasta dish that converts a few simple ingredients into comforting autumn fare.

Creamed Corn Orzo

The meal came about by chance, and had everyone asking for seconds. I was planning a classic tomato orzo to finish that half-bag in the cupboard remaining after making a cold pasta dish, 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. In the spirit of this column, I believed it would be beneficial to use the whole cob – not only the juicy seeds, but also the starchy, flavourful pulp and the used cores. The additional taste, paired with a cheese crust, onion, dairy spread and a splash of cream or water, turns a single cob into a hearty and very fulfilling dish for two.

Serves 2 generously

• One ear of sweet corn
• 50g butter
• One medium-sized onion, peeled and finely chopped
• Two cloves of garlic, peeled and roughly chopped
• 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, using a spoon, quickly scrape the thick, creamy residue from the cobs into a bowl. Put the spent cobs in a pan with 750 milliliters of water, heat until boiling, then turn down to a simmer, put a lid on and leave to cook on a low heat.

Heat the butter in a second large pan on a medium-low heat. Add the onion and garlic, cook gently, mixing, for about 5 minutes, until soft, then add the corn kernels and orzo, and cook for three more minutes. Add the parmesan rind, heavy cream, if preferred, and the reserved corn pulp, heat until bubbling 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, bring to a boil, then turn down to a simmer and simmer, stirring frequently, for about 7 minutes, until the orzo is al dente and the combination is smooth and fluid; include more water if needed. Season to taste, and dish up topped with additional butter and a sprinkling of the reserved grated parmesan.