Makes 5 servings.

1.5 tablespoons unsalted butter, divided
.75 tablespoon olive oil
3/4 large sweet onion, diced
2 cloves garlic, minced
1/3 teaspoon salt
1/3 teaspoon pepper
3 ears Red Dog corn, cut off the cob
3/4 cup Red Dog sweet peppers, finely diced
9 ounces frozen lima beans or edamame, thawed (2.25 cups)
3/4 tablespoon chopped fresh oregano

Heat 3/4 tablespoon butter and olive oil in a large skillet over medium-high heat. Add onion, garlic, salt and pepper and cook, stirring often until the onion is softened and turning translucent, 3 to 5 minutes. Stir in corn and red bell pepper and cook, stirring often until the pepper is tender, about 5 to 7 minutes. Stir in lima beans/edamame and cook until the beans are heated through, 1 ½ to 2 minutes. Remove from the heat and stir in the remaining 3/4 tablespoon butter and oregano until melted.  

Optional add-ins: Okra, green beans, summer squash or zucchini, paprika or smoked paprika, basil, shrimp, bacon.