Ingredients 2 Lbs. of Fresh Ground Chuck 1 Lb. of Fresh Ground Sirloin 4 Lbs. of Yukon Gold Potatoes 4 Garlic Cloves (minced) 4 Ears of Fresh Corn 1 Small Yellow Onion (minced) 1 Lb. of Salted Butter ¼ Cup of Parmigiano Reggiano 1 ½ Cups of Sour Cream 1 Tablespoon of Oil ½ Teaspoon of Paprika Instructions Char you corn over an open flame (gas stove or gas grill) cooking for approx 3 -4 minutes. Let the corn cool enough so you can hold and shave off the kernels in a bowl with a large kitchen knife. Add salt, pepper and 1 tablespoons of butter to the corn and set aside. Peel and cut potatoes in 1 ½ “ cubes, add to a pot, cover potatoes with water. Cook on high heat for 15 -17 min until the potatoes are tender and soft enough for whipping. Drain potatoes and put in mixing bowl, add 2 tablespoons of butter, salt, and pepper. Mix on high with a hand blender or stand mixer (whip) for 30 seconds. Add the sour cream and cheese, mix on high for 2 minutes until all lumps are gone. Adjust your salt and pepper if needed (taste as you go), cover to keep warm and set aside. In large frying pan turn heat to Med/High and add oil, add chuck and sirloin meat. Cook for approximately 5 minutes, then add minced onion and garlic, salt and pepper to taste. Cook another for another 5 minutes your meat should be cooked through and onions translucent. Now it’s time to assemble… In a baking dish add ground meat to the bottom of the pan. Layer the corn on top, then you will layer the potatoes, spoon and smooth out or put into a piping bag and make rosettes all over the top using a star tip. Thinly slice remaining tablespoon of butter and add to the top. Sprinkle with paprika and bake at 375 degrees F for 35 minutes. Enjoy!