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The hard ends of Parmesan cheese are the ultimate zero-waste hack – like a cheesy stock cube, they enhance stews, gravies and various dishes, adding pure deliciousness in the form of savory richness and smooth consistency. Stored in the fridge or freezer, they keep almost indefinitely. 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 classic tomato orzo to finish that half-bag in the cupboard remaining after making a pasta salad, but wanted something more seasonal. Sweet corn on the cob are one of fall's short-lived pleasures, as short-lived as asparagus, and during their brief season I enjoy them often. In the spirit of this column, I thought it would be good to use the whole cob – not only the juicy seeds, but also the starchy, flavourful pulp and the used cores. The additional taste, combined with a cheese crust, shallot, dairy spread and a dash of cream or liquid, turns a one ear of corn into a generous and deeply satisfying dish for two.

Serves 2 generously

• 1 fresh corn cob
• 50g butter
• One medium-sized onion, peeled and finely chopped
• Two cloves of garlic, skinned and coarsely cut
• 250 grams of orzo pasta
• 40 to 50 grams of Parmesan crust – shred and save leftover cheese
• 100ml double cream, optional
• Sea salt and ground 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 separate the cobs manually. Next, using a spoon, swiftly remove the thick, creamy residue from the cobs into a container. 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 separate big skillet on a medium-low heat. Put in the onion and garlic, sauté softly, mixing, for about five minutes, until tender, then add the corn kernels and orzo, and cook for three more minutes. Introduce the cheese rind, heavy cream, if preferred, and the reserved corn pulp, heat until bubbling and cook for two minutes, mixing to prevent sticking or burning.

Drain the warm corn broth into the orzo pan, bring to a boil, then lower to a gentle boil and simmer, 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 topped with additional butter and a sprinkling of the reserved grated parmesan.