1. Cook bacon in a skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Drain and crumble bacon.
2. Melt butter in bacon drippings. Add onion; cook 6 minutes or until tender, stirring occasionally. Add corn and next 4 ingredients (through pepper). Bring to a boil; reduce heat, and cook, uncovered, 4 minutes or until liquid evaporates, stirring occasionally. Remove from heat. Stir in bacon, tomatoes, and basil.