1 lb. fresh lima beans in the shell
4 ears sweet corn
2 tbsp. butter
1/2 c. light cream
Salt & pepper

Shell lima beans, cover with boiling salted water and cook, uncovered until tender, 15 to 20 minutes. Drain. Cook corn in boiling water about 5 minutes. Scrape kernels from corn cobs, mix with beans. Add butter, cream, salt and pepper to taste and simmer 5 minutes. Makes 4 to 6 servings. Canned or frozen vegetables may be substituted for fresh in this recipe.