Step 1

Cook the bacon over medium heat until crisp. Reserve 1 tablespoon of the bacon fat for the dressing. Drain on paper towels. Crumbled when cool. Set aside.

Step 2

Working in batches, prepare the corn by cooking 2 un-shucked ears in the microwave on high for 4 minutes. Repeat the process with remaining uncooked corn. This cooks the corn and makes it easy to shuck and remove the silks. Once cool enough to handle, cut off the bottom of the cob about two rows of kernels above the stem end, then pinch the top and slide the cob out of the husks and silks. Clean any remaining silks off. Cut the kernels off the cobs with a sharp knife, working to get as close to the cob as possible without cutting into it. You'll need about 4 cups of kernels.

Step 3

Make the dressing by whisking the mayo, warm bacon fat, and lemon juice together in a small bowl.

Step 4

In a large bowl, combine the corn, tomatoes, crumbled bacon, onion, and basil. Add the dressing and toss to coat. Add salt and pepper to taste. Serve chilled or at room temperature.