Nutrition Facts

  • One serving:
  • (3/4 cup)
  • Calories:
  • 157
  • Fat:
  • 8 g
  • Saturated Fat:
  • 5 g
  • Cholesterol:
  • 25 mg
  • Sodium:
  • 272 mg
  • Carbohydrate:
  • 20 g
  • Fiber:
  • 3 g
  • Protein:
  • 4 g


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Country Corn

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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.

SERVINGS: 6

CATEGORY: Side Dish

METHOD:

TIME: Prep/Total Time: 20 min.

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:

In a large skillet, saute the 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. 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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