In a large skillet, heat the butter over medium to medium-high heat until melted.

Add the onion, and saute until the onion starts to get clear on the edges, about 5 minutes. While the onion is cooking, cut the ends off of the zucchini, and then cut it in to fourths long-ways. Slice each spear into 0.25- to 0.5-inch slices.

When the onion is starting to go clear on the edges, add the chopped zucchini.

While the zucchini is cooking, cut the cooked corn from the cob. Use your knife to scrape the cob once the corn has been cut to get off any remaining kernel pieces and the extra juice (called corn milk).

After the zucchini has cooked for about 5 minutes and is still tender crisp, add the cut corn and lima beans.

Heat through, about 2 minutes.

Remove from the heat, and add plenty of salt and pepper to taste.

Serve right away. Add a dash of Tabasco to individual servings to taste.