Step 1: Cook the bacon. In a large (10-12 inch) cast-iron skillet or heavy-bottomed pan, cook the diced bacon over medium heat until crispy. This should take about 7-10 minutes. Using a slotted spoon, remove the cooked bacon bits and set them aside on a paper towel-lined plate, leaving about 2-3 tablespoons of bacon fat in the skillet. If there's too much fat, carefully pour some out.
Step 2: Sauté the aromatics. Add the finely chopped yellow onion to the skillet with the rendered bacon fat. Sauté over medium heat for 3-5 minutes, until the onion softens and becomes translucent. Be careful not to brown it too much.
Step 3: Cook the corn. Add the corn kernels (fresh or thawed frozen) to the skillet. Cook, stirring occasionally, for 7-10 minutes. Allow some of the corn kernels to get slightly browned and caramelized. This step deepens their flavor and sweetness.
Step 4: Add cream and season. Pour in the heavy cream (or half-and-half) and add the salt, black pepper, and an optional pinch of sugar. Stir well to combine. If you feel there isn't enough fat in the pan with the bacon drippings, you can add 1-2 tablespoons of unsalted butter here for extra richness.
Step 5: Simmer to perfection. Bring the mixture to a gentle simmer, then reduce the heat to low. Let it cook for another 5-7 minutes, stirring occasionally, until the cream has slightly thickened and coats the corn beautifully. Taste and adjust seasoning as needed.
Step 6: Finish and serve. Remove the skillet from the heat. Stir in half of the reserved crispy bacon bits. Transfer the Southern Fried Sweet Corn Skillet to a serving dish, or serve directly from the skillet. Garnish with the remaining crispy bacon bits and fresh parsley or chives, if desired. Serve warm and enjoy!