Pulse 12 oz of corn with half and half in a food processor or blender until smooth.
Place corn, half and half mixture, onion, butter, brown sugar, Cajun seasoning, and black pepper in a slow cooker. Stir to combine. Cover and cook on low for 3 to 4 hours.
Meanwhile, cook the bacon until crisp. Drain on paper towels and chop into 1? pieces.
Toss the chopped tomato with the parsley, red wine vinegar, and sugar in a small bowl.
Top the creamed corn with the bacon and cheese. Let sit for 5 minutes to melt. Spoon the tomato mixture over the top and serve.