Country Corn

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  • 6 green onions, chopped
  • 3 tablespoons butter
  • 1 package (16 ounces) frozen corn, thawed
  • 2 teaspoons cornstarch
  • 1/2 cup half-and-half cream
  • 1/4 cup water
  • 1/2 teaspoon salt
  • 1/4 to 1/2 teaspoon pepper
  • 1 cup grape tomatoes, halved


  1. In a large skillet, sauté onions in butter for 2-3 minutes or until tender.
  2. Stir in the corn; cover and cook for 4-5 minutes or until heated through.
  3. Meanwhile, in a small bowl, combine the cornstarch, cream, water, salt and pepper until smooth.
  4. Gradually stir into corn mixture.
  5. Bring to a boil.
  6. Cook, uncovered, for 2 minutes or until thickened.
  7. Stir in tomatoes.

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