Meanwhile, cook 8 slices bacon in a large, high-sided skillet over medium heat until almost crisp, about 3 minutes. Remove from the pan with tongs and transfer to a plate lined with paper towels, reserving the bacon fat to cook the vegetables in. With the pan still over medium heat, add leeks to the pan. Cook until tender, stirring occasionally, about 10 minutes. Remove from pan and set aside. Next, cook the corn in the remaining bacon grease, cooking for about 5 minutes until you get a nice char on the kernels.