4 c. fresh corn, about 6-8 ears
2 c. sm. shelled fresh lima beans
2 c. fresh string beans, cut into 1 inch pieces
1/4 lb. unsalted butter
1/3 lb. bacon, cut into 1/2 inch pieces
4 green onions, trimmed
2-3 tbsp. heavy cream

Husk the corn and remove silk. With a sharp knife remove kernels from cob. With a small spoon, scrape pulp from cobs and reserve in a mixing bowl with kernels. Blanch lima beans until they are almost tender, then cool under cold water.

Repeat process with string beans. Reserve both. In a large heavy saucepan, melt butter over medium heat and cook corn and juices for 10 minutes, stirring often. Cook bacon pieces until golden. Drain on paper towels and reserve. Slice green onions into 1/2 inch pieces and set aside. Add both types beans to corn and cook another 10 minutes, stirring often. Add green onions and fold in cream to loosen mixture. Fold in bacon in spoon into warm serving bowl. Serve immediately.