Korean-Style Succotash

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1 teaspoon olive oil

2 tablespoons butter

4 cups corn kernels (from about 5 ears)

2 tablespoons buttermilk 

2 tablespoons whole milk 

2 teaspoons doenjang Korean soybean paste or white miso 

1 garlic clove 

6 ounces lima beans 

3 ounces shelled edamame 

3 ounces black-eyed peas 

1/4 cup diced red peppers 

Salt and pepper

2 tablespoons chopped fresh herbs, preferably a combination of parsley, chives and tarragon