For the blueberry syrup, combine blueberries, maple syrup, ¼ cup water, zest and salt in a medium saucepan over medium heat. Bring mixture to a boil then reduce to a simmer and cook, stirring constantly, for 5 minutes.

Whisk together 1 tablespoon lemon juice and cornstarch. Stir slurry into blueberry mixture and simmer until sauce thickens and becomes shiny, about 30 seconds. Remove from heat and stir in remaining tablespoon lemon juice and vanilla extract; set aside.

Heat oven to 200ºF (93ºC). Line a sheet pan with a wire rack. 

For the pancakes, in a large cast iron skillet melt 1 tablespoon butter over medium heat, add corn kernels and sauté until softened, 3–5 minutes. Transfer kernels to a bowl; wipe out skillet.

In a large bowl whisk together cornmeal, flour, coconut sugar, baking powder, baking soda, and salt. In a separate bowl whisk together buttermilk, eggs, 1 tablespoon melted butter, and vanilla. Stir buttermilk mixture into flour mixture until nearly combined, and some dry pockets of flour remain; stir in cooked corn kernels.

Reheat cast iron skillet over medium, coat pan lightly with butter. Spoon batter by ¼ cup onto hot skillet, spreading into a roughly 3½-inch circle. Cook until bubbles form on surface and bottoms are golden brown, 1½–2 minutes. Flip and continue to cook until golden brown, 1½ minutes.

Transfer pancakes to prepared sheet pan and keep warm in oven. Repeat with remaining batter. 

Serve with butter, blueberry compote and fresh basil, if using.