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The hard ends of Parmesan cheese are the ultimate zero-waste hack – acting as a savory flavor bomb, they enrich stews, sauces and all sorts, adding pure deliciousness in the form of savory richness and creamy texture. Kept in the refrigerator or freezer, they last for a very long time. Today's culinary creation incorporates them in a budget-friendly, rich corn and pasta dish that transforms a handful of basic items into comforting autumn fare.

Creamed Corn Orzo

This dish came about by chance, and left me and my family drooling for more. Originally, the idea was a traditional tomato pasta to use up the remaining portion in the pantry remaining after making a pasta salad, but desired a dish fitting the season. Fresh corn cobs are one of fall's short-lived pleasures, as short-lived as asparagus, and during their brief season I eat them weekly. 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 thick, tasty residue and the spent cobs. The additional taste, paired with a cheese crust, shallot, dairy spread and a dash of cream or liquid, transforms a single cob into a hearty and deeply satisfying dish for two.

Feeds two people well

• 1 fresh corn cob
• 50 grams of butter
• One medium-sized onion, peeled and finely chopped
• Two cloves of garlic, peeled and roughly chopped
• 250g orzo
• 40 to 50 grams of Parmesan crust – grate off and reserve any remaining 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 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, cover and allow to simmer slowly.

Melt the butter in a separate big skillet on a moderate flame. Put in the onion and garlic, cook gently, mixing, for about five minutes, until soft, then add the corn kernels and orzo, and saute for three minutes. Add the parmesan rind, heavy cream, if preferred, and the saved corn residue, heat until bubbling and cook for two minutes, mixing to prevent sticking or burning.

Strain the hot corn stock into the pasta pot, bring to a boil, then turn down to a simmer and cook, stirring frequently, for about seven minutes, until the orzo is al dente and the mixture is loose and creamy; include more water if needed. Adjust flavors with salt and pepper, and dish up garnished with extra butter and a dusting of the reserved grated parmesan.