Shuck the corn and cut the kernels off the cob using a sharp knife.

Dice the bacon and onion.

In a skillet over medium heat, add the chopped bacon and cook until crispy and golden brown, about 5-7 minutes.

In the same skillet with the bacon grease, add the chopped onions and sauté until softened and translucent, about 3-4 minutes.

Toss the fresh corn into the skillet with the onions and cook until tender and bright, around 3-5 minutes.

Drizzle in the heavy cream if desired, then add the cooked bacon back into the skillet, stirring to combine and cook for an additional 1-2 minutes.

Transfer to a serving dish and enjoy.