Heat a skillet or pan over medium-high heat and cook chopped bacon until crispy.
Remove bacon from the pan and set it aside, but leave the drippings in the pan.
To the bacon drippings, add the mushrooms and cook until softened, about 10 minutes.
Add the pimentos, corn and bacon and heat through. I like to let the corn get just a bit of color here, to mimic the grilled-corn look and taste that is the hallmark of this very summery veggie.
Remove from the heat and add salt, pepper and basil just before serving Serve immediately.