Serves: 6
Total Calories: 145

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

In a skillet over medium heat, sauté onions in butter until tender, about 2 to 3 minutes. Stir in corn; cover and cook until heated through, about 4 to 5 minutes. In a small bowl, combine cornstarch, half-and-half, water, salt and pepper; whisk until smooth. Stir into corn mixture. Bring to a boil. Cook, uncovered, until thickened, about 2 minutes. Stir in tomatoes.

Nutritional Facts:

Serves: 6
Total Calories: 145
Calories from Fat: 78

More Recipes from the Farmhouse Kitchen Cookbook:
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Creamy Country Corn
Cow-Country Beans
Amish Macaroni Salad
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Grandpa Jim’s Potatoes
Good-for-You Southern Greens
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Chopped Salad
Cabbage Tomato Slaw
Creamy Cabbage Bake
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Scalloped Zucchini
Mixed-Up Pasta Salad
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Bacon & Onion Mashed Potatoes
Cornbread Sage Dressing
Cheesy Spinach Baked Ziti
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German Hot Potato Salad
Green Bean Bundles
Broccoli-Cauliflower Salad
Teresa’s Easy-Peasy Salad
Mary’s Baked Macaroni
Farmhouse Egg Noodles
Tomato-Basil Pasta Bake
Spanish Hominy
Tyler’s Strawberry Tapioca
Raspberry Pretzel Salad
Tried & True Apple Casserole