For the blueberry syrup: Combine the blueberries, honey, butter and lemon juice in a medium saucepan. Bring to a simmer over medium heat and cook until the berries begin to burst and the sauce thickens slightly, about 5 minutes. Set aside.
For the waffles: Preheat a waffle iron. Melt the butter in a small skillet over medium-high heat, swirling the pan until lightly brown and nutty, about 4 minutes. Set aside to cool slightly.
Whisk the cornmeal, flour, 2 tablespoons of the sugar, baking powder, salt, baking soda and allspice in a large bowl.
Shear the corn kernels from the cobs with a knife, working over a large bowl or tube pan to catch the kernels. Run a knife along the cobs to press out the milky juices. Discard the cobs or save for making a broth. Blend the corn, buttermilk, melted butter and egg yolks in a mini-food processor.
Lightly stir the buttermilk-and-corn mixture into the dry ingredients.
In another bowl, whip the egg whites until they hold loose soft peaks. Sprinkle the remaining 2 tablespoons of sugar over the whites and beat until they hold a soft peak. Use a rubber spatula to fold about a quarter of the whites into the batter to lighten it. Fold in the remaining egg whites.
Cook the waffles according to waffle iron directions. Warm blueberry syrup in the saucepan over low heat if necessary. Serve with warm blueberry syrup.
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