Cook lima beans in salted, boiling water until tender, 10-12 minutes. Drain and set aside.
Melt 1 Tablespoons butter in a medium to large size skillet over medium heat. Add corn, thyme, sage and salt and sautee' 5-6 minutes or until corn is tender.
Add lima beans, vinegar and tomatoes and heat thoroughly.
If desired, stir in cream, flour and stir over medium-low to medium heat until cream is thickened.