Place bacon in a skillet over medium heat; cook until crispy, about 5-7 minutes.

Remove bacon from the skillet and let it drain on paper towels. Once cooled, crumble it into small pieces.

Discard excess grease from the skillet but leave about 1 tablespoon behind.

Melt the butter in the skillet over medium heat.

Add the chopped onion to the skillet and sauté until soft and translucent, about 3 minutes.

Toss in the corn kernels and cook until lightly browned and crisped up, about 5-7 minutes.

Pour in the heavy cream and cook for 2 minutes, stirring to create a velvety sauce.

Add salt, freshly cracked black pepper, and smoked paprika to the corn mixture; mix well.

Add back the crumbled bacon to the skillet; heat through for 1-2 minutes.

Sprinkle with freshly chopped parsley before serving.