Put corn kernels and bourbon in a food processor and purée until smooth. Rub through a fine-mesh strainer into a medium saucepan, pressing to extract corn juice; discard corn skins.
In the saucepan, combine corn juice, sugar, and corn syrup. Cover with a lid and cook over medium-high heat, stirring occasionally, until boiling, 2 to 4 minutes. Remove lid and cook mixture to 230° to 232°, about 8 minutes, using an instant-read or candy thermometer to check temperature. Remove from heat.
Whisk in cream, return pan to heat, and cook again to 230° to 232°, 3 to 5 minutes. Add salt. If needed, blend with an immersion blender, or whisk vigorously until smooth. Serve warm.
Make ahead: Chill airtight up to 1 week; microwave until pourable.