Heat a large skillet or saucepan to medium-high heat. Add the olive oil and onion, and cook until the onion is transparent.
Add in the corn, white beans, cherry tomatoes, lemon thyme, salt, pepper, and cayenne, and cover the pan. Cook for about 5 minutes, stirring occasionally, until the corn is defrosted and the tomatoes are softened.
Mix in the ground nutmeg, butter, and cream. Cook, uncovered, for another 3-5 minutes, until the sauce thickens.
Serve with fresh toasted bread and parmesan. Enjoy!