4 ears of sweet corn, husked
1/2 cup water
1 cup frozen baby lima beans
1 tablespoon butter or margarine
1 tablespoon minced fresh chives or sage
1/2 teaspoon salt
1/4 teaspoon pepper
Bring a large pot of water to a boil over high heat. Add the corn; reduce the heat to medium and cook for 5 minutes. Immediately remove the cobs from the water with tongs. Trim the stem end of each ear, then place cut-end down on a board. Using a sharp knife, cut carefully down the cob to remove all of the kernels. Repeat with remaining ears. Each ear should yield about 1/2 cup of kernels.
In a medium saucepan, bring the water to a boil. Add the lima beans; cover and cook for 8 minutes. Drain.
Return the saucepan to the stove and melt the butter over medium heat. Add the corn kernels, cooked lima beans, chives, salt and pepper. Cook for 4 minutes. Serve hot.