Cook bacon until crispy in a large skillet over medium to medium-high heat. Remove the bacon to a paper towel lined plate. Drain all but 2 tablespoons of grease from skillet. Once bacon has cooled, crumble it into small pieces.
Add the onion, garlic and jalapeno to your skillet. Cook until the onion begins to soften, about 5 to 8 minutes. Be sure to scrape the brown bits from the bottom of the skillet.
Add the corn to your skillet and cook for 7 to 8 minutes until corn is tender.
Reduce the heat to low and add the cream cheese,heavy cream, sugar, salt, and pepper to the skillet. Stir often until cream cheese has melted and the creamed corn has thickened. Stir in half the crumbled bacon.
Transfer the creamed corn to a serving bowl and top with the remaining bacon.
If corn is not in season, you can use 3 cups of frozen corn that has been thawed or 2 cans of corn kernels that have been drained, but fresh corn is a million times better!