1. Wash the beans, and boil, covered, in 1 cup water with 1/2 teaspoon salt 20 minutes, or until tender. Drain.
2. Husk 4 to 6 ears of sweet corn, rub off the silk, cut off and measure 2 cups of kernels. Cook this covered with 1/2 cup water, 1/2 teaspoon salt 5 minutes. Drain. (Save both bean and corn liquids for soup or gravy.)
3. Heat the beans and corn together with the cream and butter or margarine. Taste and add salt and pepper as needed.