OMG! *sobbing with culinary joy* What a great idea! The only thing I did different was the ground beef itself. I buy chuck roast when it's dirt cheap, cut it into cubes and freeze in one lb pkgs. Then I pulse in the food processor (in 2 batches) until it's ground however I want it. For this I ground it a bit coarser than for burgers. The texture was perfect. Thank you for posting this!

Reviewed On: Nov. 19, 2009

I mixed the mayo with dry ranch dressing mix and some ground chipotle chile (dry, not canned), spread on the corn, wrapped and grilled.  Then rolled in the parmesan. Some of the mayo stuck to the foil, but we scraped it off and spread back on the corn. Excellent!!

Reviewed On: Jul. 6, 2009

Very good! Of course, I had to tweak... I found the milk to flour ratio to be just right. I added some dried parsley, garlic powder and about 1/4 cup grated parmesan (the kind in the green can). I didn't turn them in the butter, I just brushed it on the top. Also, I sprinkled more parm, parsley and garlic on top. I baked them for 10 minutes at 450. The bottoms were brown but the top was pale, so I gave it 2 minutes under the broiler. I'll make this often since it's so quick and simple. I can turn out a batch of these while DH is grilling steaks. Thanks!

Reviewed On: Jun. 28, 2009