Add diced bacon to a large skillet over medium-low heat. Cook until bacon has browned and add diced onion. Pour off all but 3 tablespoons of bacon drippings. Cook onion until tender, about 2-3 minutes, then stir in minced garlic, lima beans and butterbeans. Cook until tender, about 20 minutes.
Cut corn from ears of corn and scrape milk from the cobb into skillet with vegetables. Cook for about 10 more minutes until corn has become tender. Stir in butter, half-and-half, hominy, and add salt and pepper to taste.
Serve warm.
Notes
You may use canned or frozen vegetables in place of fresh. Reduce cooking time to accommodate.