In a medium pot, sauté the bacon on medium-high heat, until cooked but not crispy.
Add the minced shallots and garlic and sauté until translucent.
Add the corn and sauté. Deglaze quickly with the stock, then allow to reduce.
Add the heavy cream and simmer until the corn is softened, 7 – 8 minutes.
Finish the dish with the butter, thyme, truffle oil and seasoning; cook for one minute and serve.