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The hard ends of Parmesan cheese are the ultimate sustainable kitchen trick – like a cheesy stock cube, they enhance soups, sauces and all sorts, adding pure deliciousness in the form of umami depth and creamy texture. Stored in the refrigerator or icebox, they last for a very long time. Today's culinary creation uses them in a budget-friendly, rich corn and pasta dish that converts a few simple ingredients into cozy fall food.

Creamed Corn Orzo

This dish came about by chance, and had everyone asking for seconds. I was planning a traditional tomato pasta to use up that half-bag in the cupboard remaining after making a pasta salad, but wanted something more seasonal. Fresh corn cobs are one of fall's short-lived pleasures, as short-lived as asparagus, and while they are available I enjoy them often. In the spirit of this column, I believed it would be good to use the whole cob – not only the juicy seeds, but also the thick, tasty residue and the used cores. That extra flavour, combined with a cheese crust, onion, dairy spread and a dash of cream or liquid, transforms a single cob into a hearty and very fulfilling meal for two people.

Serves 2 generously

• One ear of sweet corn
• 50 grams of butter
• One medium-sized onion, peeled and finely chopped
• Two cloves of garlic, peeled and roughly chopped
• 250g orzo
• 40-50g parmesan rind – shred and save leftover cheese
• 100 milliliters of heavy cream, optional
• Salt and black pepper
• Extra-virgin olive oil, to finish

For maximum taste from the corn, place it upright, cut off the kernels in long strips, then break up the cobs by hand. Next, with a spoon, quickly scrape the starchy, milky pulp 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. Put in the onion and garlic, cook gently, stirring, for about 5 minutes, until soft, then include the corn and pasta, and saute for three minutes. Add the parmesan rind, heavy cream, if preferred, and the reserved corn pulp, heat until bubbling and simmer for two minutes, mixing to prevent sticking or burning.

Strain the hot corn stock into the pasta pot, bring to a boil, then lower to a gentle boil and cook, mixing often, for about 7 minutes, until the orzo is al dente and the combination is smooth and fluid; add a little extra water to loosen. Season to taste, and serve garnished with extra butter and a dusting of the reserved grated parmesan.