Ingredients
6 green onions, chopped3 tablespoons butter1 package (16 ounces) frozen corn, thawed2 teaspoons cornstarch1/2 cup half-and-half cream1/4 cup water1/2 teaspoon salt1/4 to 1/2 teaspoon pepper1 cup grape tomatoes, halved
Preparation
In a large skillet, saute onions in butter for 2-3 minutes or until tender. Stir in the corn; cover and cook for 4-5 minutes or until heated through.
Meanwhile, in a small bowl, combine the cornstarch, cream, water, salt and pepper until smooth. Gradually stir into corn mixture. Bring to a boil. Cook, uncovered, for 2 minutes or until thickened. Stir in tomatoes.
