Place the cherries, sugar and salt in a small saucepan. Place the pan over low heat and stir constantly as the cherries start to weep moisture. Once the cherries have leached a good amount of their liquid, increase the heat to medium.
In a small bowl, whisk the cornstarch, water, vanilla extract together. Pour the cornstarch mixture into the cherries and stir until the cherries reach a thick, syrup-like consistency. Remove the pan from the heat and set aside to cool completely.
For the Pancakes
Sift the flour, sugar, baking powder and salt together into a large mixing bowl. Whisk to combine. Create a well in the center of the flour mixture using the back of a spoon. Set aside.
In a small bowl, whisk the milk, eggs, butter and vanilla extract together. Pour the milk mixture into the center of the well and stir to form a thick lumpy batter.
Cut the kernels off of each ear of corn and add them to the batter. Stir until evenly dispersed.
Heat a pat of butter and a teaspoon of coconut oil on a large cast iron griddle over medium heat until shimmering.
Spoon a 1/4 of a cup of the batter on to the griddle. Cook 3-4 pancakes at a time. Fry until golden, about 4-5 minutes. Flip the pancakes and fry for an additional 4-5 minutes.
Transfer the pancakes to a plate and keep warm in a 150°F oven until ready to serve.
To Assemble
Place 2-3 pancakes on each plate. Top with a large spoonful of cherry compote and garnish with a dollop of unsweetened whipped cream if desired. Enjoy with a glass of milk or a damn good coffee.