Remove husk from corn and using a sharp knife, cut the kernels from the cob from top to bottom and gather the kernels with their juices in a large bowl or cake pan. Use the back of a knife to scrape the residual corn from the cobs. Repeat with the remaining corn.
In a large skillet over medium heat, sauté bacon until brown and crisp this may take about 3-5 minutes. Set aside reserve about 1/4 or more for garnish. The rest to be use when adding the onions.
There will be some bacon drippings left in the pan (reserve not more than 1-2 tablespoons).
Add butter to the pan. Followed by onions and garlic. Saute for about 2-3 minutes. Be careful not to let it burn.
Next, add corn, paprika, white pepper, creole seasoning and worchester sauce. If desired, you may add cream here or continue cooking for about 7-10 minutes or more depending on preference.
Adjust for seasoning with creole seasoning, salt and pepper flakes. Serve warm