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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I cook church dinners for 120 people, so I'm always looking for fast, inexpensive menu items. After watching a chef put this corn dish together, I prepared it at church several times. There was never any left over. Ingredients:
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 |
Directions:
1. 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.
2. 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. Yield: 6 servings.
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