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Parmesan rinds are the ultimate sustainable kitchen trick – acting as a savory flavor bomb, they enrich soups, gravies and various dishes, providing pure deliciousness in the form of savory richness and smooth consistency. Kept in the fridge or freezer, they keep almost indefinitely. This week’s recipe uses them in a thrifty, rich corn and pasta dish that converts a few simple ingredients into cozy fall food.

Corn and Orzo Delight

This dish came about by chance, and had everyone asking for seconds. Originally, the idea was a classic tomato orzo to use up that half-bag in the pantry left over from making a pasta salad, but desired a dish fitting the season. Sweet corn on the cob are one of autumn’s fleeting treats, similar to asparagus in seasonality, and while they are available I eat them weekly. In the spirit of this column, I thought it would be good to utilize the entire corn – not just the sweet kernels, but also the thick, tasty residue and the used cores. That extra flavour, paired with a parmesan rind, shallot, butter and a dash of cream or liquid, turns a single cob into a hearty and very fulfilling dish for two.

Serves 2 generously

• One ear of sweet corn
• 50g butter
• 1 medium onion, skinned and diced
• 2 garlic cloves, skinned and coarsely cut
• 250 grams of orzo pasta
• 40-50g parmesan rind – grate off and reserve any remaining 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, stand it on one end, cut off the kernels in long strips, then break up the cobs by hand. Next, with a spoon, swiftly remove 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 reduce to a gentle boil, put a lid on and allow to simmer slowly.

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

Strain the hot corn stock into the pasta pot, bring to a boil, then turn down to a simmer and simmer, mixing often, for about seven minutes, until the orzo is al dente and the combination is smooth and fluid; include more water if needed. Adjust flavors with salt and pepper, and serve topped with extra butter and a sprinkling of the saved shredded cheese.