Stuffed Corn Stops Recipe

Directions

In a large saucepan bring water and oil to a boil. Add sugar, vanilla and corn stalks, stirring constantly. Do not boil. Remove from heat and pour into a clean bowl with foil or plastic wrap. Chill until doubled in size.

Heat the margarine in a large skillet over medium heat. Saute corn in water mixture until golden brown. Drain and throw into a large bowl. Mix cornstalk mix and margarine together. Stir cornstalk mixture into the pan of water mixture.

Return cornstalk mixture to pan of water mixture over medium heat. Remove foil or plastic wrap and spread cornstalk mixture evenly over cornstalk mixture. Heat through.