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Heat a large nonstick skillet over medium heat. Add the bacon and cook, flipping once, until crisp, 5 to 8 minutes. Transfer the bacon to a paper towel-lined plate; set aside. Reserve the drippings in the skillet.
To the bacon drippings in the skillet, add the onion and ⅛ teaspoon of the salt and cook over medium heat, stirring often, until the onion is tender, about 4 minutes. Add the garlic and cook for 1 minute more; do not brown.
Stir in the corn kernels, edamame, sugar, pepper, and remaining 1 teaspoon of salt. Cook, stirring often, until the corn is tender but still crisp, about 3 minutes. Remove from the heat and stir in the tomatoes and basil. Right before serving, crumble the reserved bacon over the succotash and serve.