Meanwhile, melt 1 tablespoon of the butter in a medium skillet. Add the corn kernels and 2 tablespoons of water, cover and cook over moderate heat until tender, about 5 minutes. Uncover and cook the corn over moderate heat, without stirring, until browned on the bottom, about 4 minutes. Scrape the corn into a blender. Add the corn-infused cream and puree until smooth.