Place a heavy, dry pan over high heat. Add the corn and cook until blackened, but not burned – 2-3 minutes per side. Let cool, then use a sharp knife to cut the kernels off the cob.

Add the milk and corn kernels to a blender. Cover and blend on high for 30 seconds, or until smooth. Add the eggs, vanilla and melted butter.

In a mixing bowl, combine the whole wheat flour, baking powder, and salt; stir well to break up any clumps. Mix in the grits and oats. Pour in the wet ingredients and mix to form a thick batter.

Heat your waffle iron on the highest setting. When the iron is hot, spoon 1/2 cup of batter onto the middle. Close and cook according to the manufacturer's instructions. Carefully transfer the waffle to a cooling rack and repeat the process with the remaining batter.

While the waffles cook, prepare the sauce. In a small saucepan set over medium heat, combine the blueberries, maple syrup, and bourbon. Simmer, stirring occasionally for 10 minutes, or until the blueberries soften and begin to collapse and the sauce begins to thicken.