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PdfCook chopped bacon in a large skillet over medium heat until crispy. Remove to a paper towel–lined plate and set aside.
Pour off bacon grease and melt butter in the skillet over medium heat, swirling until it begins to foam and turn caramel brown.
Add corn, edamame, red bell pepper, bourbon, maple syrup, salt, and white pepper. Increase heat slightly and sauté 7–8 minutes until vegetables are tender and caramelized.
Stir in green onions and the cooked bacon, cooking for 1 more minute to warm through.
Taste and season with more salt and white pepper if needed.