Add lima beans to a medium saucepan. Cover with water and bring to a boil. Reduce heat to a simmer and cook for 20 minutes until beans are tender. Drain all but a 1/4 cup of the liquid and set aside.If using frozen lima beans, just thaw in a colander.

In a large skillet, cook bacon over medium heat until crisp. Remove from skillet with slotted spoon to paper towel lined plate.

Add onion to skillet and cook until softened and translucent, about five minutes. Add garlic and continue to cook for one minute.

Stir in corn and cook for 5-6 minutes, stirring often, until corn is tender.

Stir in lima beans with reserved liquid, thyme and honey and continue to cook for 5 minutes.

Add butter, salt and pepper. Serve immediately.