Cook the bacon

1. Heat 15 ml or 1 tbsp olive oil in a large skillet over medium heat. Add the diced bacon and cook until crisp, about 6–8 minutes.
2. Transfer to a paper towel-lined plate, leaving the rendered fat in the skillet.

Cook the leeks

1. Add 15 g or 1 tbsp butter to the skillet.
2. When melted, stir in the leeks and 2.5 ml or ½ tsp kosher salt.
3. Cook gently until softened and lightly golden, about 4–5 minutes, scraping up any browned bits from the bottom of the pan.

Brown the mushrooms

1. Add another 15 g or 1 tbsp butter together with the remaining olive oil.
2. Add the mushrooms and the remaining 2.5 ml or ½ tsp kosher salt.
3. Cook, stirring only occasionally, until the mushrooms release their moisture and become beautifully browned.

Finish the corn

1. Add the remaining 15 g or 1 tbsp butter together with the corn kernels.
2. Cook 3–4 minutes, stirring frequently, until the corn is just tender but still retains a little bite. Remove from the heat.
3. Stir in the parsley, thyme, lemon juice and several grinds of black pepper. Taste and adjust seasoning if necessary.
4. Transfer to a serving bowl and scatter the crisp bacon over the top before serving.