Bacon and Corn Sauté with Ramps

Mise en place - Slice the bacon into 1" pieces. Remove the husk and silks from the corn, then cut the kernels off the cob. Remove the root ends of the ramps, then slice the white part of the ramps and chop up the greens. Halve the cherry tomatoes. Mince the parsley, leaves and stems.
Sauté - Add the bacon and a drizzle of olive oil to a large pan and cook over medium heat until just crispy (12 - 15 mins). Using a slotted spoon, transfer bacon to a paper towel-lined plate. Drain off all but 2 tablespoons of fat. Return pan to medium-high heat, then add the corn, the whites of the ramps and a few pinches of salt. Cook until the corn starts to turn golden brown (about 8 minutes total). Try not to move the corn around too much. Let cook undisturbed for 2 minutes at a time before stirring, so that it starts to caramelize but not quite char.
Finish - Take the pan off the heat, then stir in chopped ramp greens, tomatoes, reserved bacon and minced parsley. Season to taste with salt and pepper. Serve warm or at room temperature. Delish.