Cook bacon in a large nonstick skillet over medium heat until crisp, 5 to 7 minutes. Transfer to a cutting board and chop.
Discard all but 1 tablespoon of the bacon fat from the pan. Add shallots and cook, stirring, until softened, about 2 minutes. Add mushrooms and cook, stirring, until they begin to release their juices, about 3 minutes more. Add corn kernels and water and cook until the corn is tender-crisp, about 5 minutes. Remove from the heat; stir in chopped bacon and season with salt and pepper.