You really want to use fresh corn on the cob with this dish to get the corn milk. Frozen just doesn’t do the trick.
Cook lima beans in saucepan with water until done. Drain beans but save water. Remove corn from cob, scraping out and keeping all of the milk. Add corn kernels and corn milk to the saucepan with the vegan butter or oil and ½ teaspoon salt. Cover with the cooking water from the lima beans and cook on low until most of the water is cooked off. This will take 5-10 minutes, however stir occasionally to make sure corn does not stick to bottom of pan. Add lima beans back and salt and pepper to taste and a sprinkle of paprika.