In a medium saucepan, cover the lima beans in water, then bring it to a boil. Reduce the heat to maintain a simmer and cook the beans for about 8-10 minutes, until tender. Drain and set aside.

In the meantime, heat a large cast-iron skillet over medium-high heat and cook the bacon until crisp, turning halfway through. Let the bacon drain on paper towels, then crumble them and set it aside.

In the residual bacon grease, cook the onion, okra, and garlic over medium heat until the onion is soft and translucent. Stir in the raw corn kernels, salt, pepper, and the reserved lima beans. Cook for around 5 minutes, until the corn turns yellow and is cooked through.

Add the butter and stir constantly until melted. Remove the pan from the heat and mix in the cherry tomatoes, reserved bacon bits, and fresh basil. Serve warm.