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.
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