Wash the green beans and trim the ends; if using corn on the cob, shuck it and cut the kernels off carefully to keep them intact.

Bring a pot of salted water to a boil. Blanch the green beans for 3-4 minutes until they turn bright green and are tender-crisp. Transfer them to an ice bath to stop the cooking process.

In a skillet, melt 1 tablespoon of unsalted butter over medium heat. Add the sweet corn and sauté for about 5 minutes until heated through and slightly caramelized, stirring occasionally for even cooking.

Drain the green beans from the ice bath and add them to the skillet with the corn. Gently toss them together to mix the flavors.

Drizzle fresh lime juice and add the remaining tablespoon of butter over the vegetables. Stir well to coat everything evenly, allowing the butter to melt and mingle with the lime juice.

Season with salt and pepper to your taste. Serve warm, garnished with a touch of lime zest for an extra pop of flavor and color if desired.