Step 1

Remove the husks and silk from the corn. Cut the kernels off the cobs.

Step 2

Meanwhile, crisp the bacon in a large skillet. Drain and reserve.

Step 3

To the drippings, add the butter and the diced onion. Cook over medium heat until soft and translucent. Add the red pepper flakes, garlic, and the corn and cook for 5 minutes more. Season, to taste, with sugar, salt, and pepper.

Step 4

Slowly incorporate the cream and stir to combine. Cook for another 5 minutes, or until the mixture is thickened and creamy. Serve garnished with the reserved bacon and diced scallions.