First, you must shuck your corn (remove the husk and silk). Next, using a sharp knife, carefully cut the kernels off each cob and transfer them to a medium-sized bowl, along with any of the juice from the cobs that was released while cutting. To the same bowl, add the zucchini, bell pepper, jalapeno, garlic, basil and cayenne.
To a separate smaller bowl, add the lima beans, cucumber, tomatoes and green onion.
Heat a large skillet over medium heat for 2 minutes, then add the sweet onion and a pinch of salt and cook for about 3 minutes, until the onion begins to lightly brown. Add a little splash of water if the onion sticks to the skillet or looks dry.
Transfer the first bowl of ingredients to the skillet (corn, zucchini, bell pepper, jalapeno, garlic, basil and cayenne) and cook for 5 minutes, stirring occasionally, until the zucchini begins to soften, but still has some crunch to it.
Add the second bowl of ingredients to the skillet (beans, cucumber, tomatoes and green onion) and cook for an additional 3 minutes, stirring occasionally, until the tomatoes just begin to soften.
Remove skillet from heat and add the parsley, lime juice, dill, salt and pepper. Gently stir until well combined. Serve warm or chilled, it's delicious either way.