Step 1Melt the butter in a large, deep saute pan over medium heat. Add the onion and pepper and toss to coat. Sprinkle lavishly with salt and saute 7 to 10 minutes, until soft. Stir in the squash and cook 2 to 3 minutes, until it begins to soften.
Step 2Stir in the beer. Bring the mixture to a simmer, then reduce the heat, cover the pan and cook, stirring occasionally, until the vegetables are soft and almost melting together, about 15 minutes. Stir in the corn kernels and continue cooking until tender, about 5 minutes longer. Season with pepper to taste and serve.